|Semi-sweet chocolate||6 Ounce, broken|
|Water||1⁄4 Cup (4 tbs)|
|Coffee powder||1 Tablespoon|
|Unsalted butter||1 Cup (16 tbs)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Macadamia nuts||1⁄4 Cup (4 tbs), ground|
1) Mix chocolate, water and coffee powder over low heat until smooth. Let cool.
2) Cream the butter until fluffy. Beat in egg yolks, one by one. Beat in the cooled chocolate mixture. Beat in the powdered sugar. Refrigerate until thick.
3) Frost the top of one cake layer. Mash 1 cup raspberries and spread across frosting. Place other cake layer on top of first and frost the top and sides of the cake. Press ground macadamia nuts around side of cake. Arrange remaining cup of raspberries on top of cake.
Serving size: Complete recipe
Calories 3327 Calories from Fat 2358
% Daily Value*
Total Fat 271 g416.8%
Saturated Fat 154.1 g770.7%
Trans Fat 0 g
Cholesterol 1039.1 mg346.4%
Sodium 72.3 mg3%
Total Carbohydrates 240 g80%
Dietary Fiber 12.9 g51.7%
Sugars 210.6 g
Protein 21 g41.3%
Vitamin A 125.4% Vitamin C 0.67%
Calcium 21.6% Iron 47.2%
*Based on a 2000 Calorie diet