|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.