1 C mixture of nuts (almonds, walnuts and pecans)

24 small chocolate macaroons (or can use almond macaroons)

8 oz. (2 sticks) unsalted butter

16 oz. semi-sweet chocolate chips

1/4 C Kahlua liquor

8 whole eggs

1/2 C sugar

Powder sugar for dusting

Optional:  strawberries and whipped cream for garnish

Preheat oven to 325 degrees.  In a food processor, blend the nuts and the macaroons until finely chopped.  Spray the bottom and sides of a spring form pan with Baker’s Joy.  Press the nuts and cookie crumbs to the bottom and a little up the sides of the mold.  Press hard to make sure the crust covers the entire surface of the bottom of the pan.

In a double broiler, melt the unsalted butter.  When melted, add the chocolate.  Use a wooden spoon, stir continuously to help the process along, then add the Kahlua and mix well.

Whip the eggs with an electric mixer (in a glass bowl) and add the sugar until they double in volume.  When the chocolate mixture is fully melted, incorporate it slowly into the egg mixture, tempering it slowly at first.  Mix the chocolate and egg mixtures well with a wooden spoon or whisk.  Pour the batter into the prepared pan.  Bake for 40 to 50 minutes or until the center does not wiggle.  Remove from oven and let cool at room temperature.  When cool, coat the entire surface with powder sugar using a strainer or fine sieve.

Note:  This cake can be stored in the refrigerator, but should be served at ROOM temperature.  You can decorate with some cut strawberries on the dessert plate and a dollop of whipped cream.

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