Chocolate Kahlúa Macadamia Madness

• 1 1/2 cups semisweet chocolate morsels
• 1 cup unsalted butter
• 6 large eggs
• 3/4 cup sugar
• 1/3 cup coffee liqueur
• 1 teaspoon vanilla extract
• 1 1/2 cups unsweetened cocoa
• 1 teaspoon instant espresso granules*
• 1/2 teaspoon ground cinnamon
• 1 cup chopped macadamia nuts, toasted
• 1 teaspoon grated orange rind (optional)

1. Combine chocolate morsels and butter in a medium saucepan; cook over medium heat until melted, stirring often. Set aside; cool slightly.
2. Whisk together eggs and next 3 ingredients in a medium bowl. Add melted chocolate mixture, cocoa, and next 4 ingredients; stir until well combined. Pour into a lightly greased 9-inch springform pan. Bake at 350u0b0 for 40 minutes or until set. Cool on a wire rack 30 minutes. Cover and chill 1 hour.
3. Run a knife around edge of pan, and release sides. Spread top of cake with Ganache, allowing it to run down sides. Cover loosely, and chill 8 hours. Store in refrigerator.
4. *If you can't find instant espresso granules or desire a more subtle coffee flavor, substitute instant coffee granules for the instant espresso granules.

semisweet chocolate, unsalted butter, eggs, sugar, coffee liqueur, vanilla, unsweetened cocoa, espresso granules, ground cinnamon, nuts, orange rind

Taken from www.myrecipes.com/recipe/chocolate-kahla-macadamia-madness (may not work)