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Ingredients

½ cup butter 6 (1 ounce) squares semi-sweet chocolate ¾ cup white sugar 1 ¼ cups finely ground walnuts 2 tablespoons all-purpose flour 3 tablespoons coffee-flavored liqueur 1 teaspoon vanilla extract 3 eggs 2 (1 ounce) squares semisweet chocolate, melted 2 tablespoons coffee-flavored liqueur 1 tablespoon confectioners' sugar for dusting

Nutrition Info

289.3 calories carbohydrate: 25.2 g cholesterol: 57.3 mg fat: 19.6 g fiber: 1.9 g protein: 4.3 g saturatedFat: 8 g servingSize: - sodium: 62.3 mg sugar: 21.8 g transFat: : - unsaturatedFat: : -

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.

1 -9 inch springform

A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired.