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Ingredients
| salted butter: 1/2 cup |
| semisweet baking chocolate squares: 6 1oz squares |
| granulated sugar: 3/4 cup |
| walnuts (ground): 1 1/4 cups |
| all-purpose flour (unsifted): 2 Tbl |
| coffee liqueur: 3 Tbl |
| vanilla extract: 1 tsp |
| eggs: 3 |
| semisweet baking chocolate squares: 2 1oz squares (melted) |
| coffee liqueur: 2 Tbl |
| powdered sugar (unsifted): 1 Tbl (for dusting) |
Mocha Decadence
Credit: AllRecipes
User rating:
"A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a saucepan over medium heat, melt butter and 6 ounces semi sweet chocolate, stirring until blended. Remove from heat and let cool.
- In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.
- Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture, then stir into the batter until well blended. Pour batter into a 9 inch springform pan.
- Bake for 35 to 45 minutes in the preheated oven or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Dust the top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake.