Ground macadamia nuts play the role of flour in a deliciously decadent flourless-style cake. A beautiful, glossy chocolate glaze crowns the torte.

CAKE
2 (2-oz.) pkg. chopped unsalted macadamia nuts*
2 tablespoons all-purpose flour
7 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
4 eggs, separated
3/4 cup sugar
1/8 teaspoon cream of tartar

GLAZE
3/4 cup whipping cream
10 oz. bittersweet chocolate, finely chopped
1 tablespoon light corn syrup
1 teaspoon instant espresso

1. Heat oven to 350°F. Grease and flour 9x2-inch round pan or springform pan; line bottom of pan with parchment paper. Spray pan and paper with nonstick cooking spray. In food processor, combine macadamia nuts and flour; pulse 30 to 40 seconds or until ground. (Nuts may form a paste.) Place in large bowl.

2. Place semisweet chocolate and butter in medium saucepan. Cook over low heat until melted, stirring occasionally. Cool slightly; add to nut mixture. Mix well.

3. In medium bowl, beat egg yolks and 1/2 cup of the sugar 3 to 4 minutes or until pale yellow and thickened. Set aside.

4. In large bowl, beat egg whites and cream of tartar until soft peaks form. Slowly add remaining 1/4 cup sugar, beating just until stiff peaks form.

5. Fold egg yolk mixture into chocolate mixture. Gently fold in egg white mixture. Pour mixture into pan..

6. Bake 40 to 45 minutes or until toothpick inserted in center comes out with a few crumbs attached. Cake may crack slightly. Cool on wire rack 10 minutes. Run knife around edge of pan. Invert cake onto wire rack; remove parchment. Cool completely. If desired, place cake onto 9-inch cardboard round or tart bottom for ease in handling.

7. In medium saucepan, heat cream until small bubbles form around edge of pan. Remove from heat. In large bowl, place all remaining glaze ingredients. Pour hot cream over glaze ingredients; stir until well blended. Place cooled cake on wire rack over baking sheet. Pour warm glaze over cake. Run long metal spatula over top of cake to smooth, letting glaze drip down sides. Let stand until glaze has cooled. (To keep glaze glossy, do not refrigerate glazed cake.) If desired, drizzle cake with melted semisweet chocolate and decorate with sugar sprinkles or edible glitter. Use warm knife to slice cake.

TIP *One (3.5-oz.) jar whole macadamia nuts can be substituted if chopped unsalted nuts are unavailable.

16 servings

PER SERVING: 365 calories, 28 g total fat (14 g saturated fat), 90 mg cholesterol, 25 mg sodium, 2 g fiber