This looks wonderful. I wonder if toasting the nuts/nut meal before use would add another layer to the flavor. Are there any non-dairy substitutes that can be made for the butter and heavy cream that go into the glaze? Even though the results might not be as good, it would still be nice so the cake could be served after a meat meal. You could certainly melt chocolate with margarine and 1 tablespoon soy milk - it wouldn't be nearly as rich, but might work. Let us know how it goes. Janet says another option is to "Forget the meat, go for the chocolate!" :) PJH

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