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Mocha Decadence " A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired. " Ingredients 1/2 cup butter 6 (1 ounce) squares semisweet chocolate 3/4 cup white sugar 1 1/4 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 Directions 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a saucepan over medium heat, melt butter and 6 ounce semi sweet chocolate, stirring until blended. Remove from heat and let cool. 3 In a large bowl, beat eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon-colored. Stir together ground walnuts and flour; gradually beat into egg mixture. 4 Stir 3 tablespoons coffee liqueur and the vanilla extract into the chocolate mixture. Gradually beat into egg mixture until well-combined. Pour batter into a 9 inch springform pan. 5 Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Sprinkle top with confectioners' sugar. Stir together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake. Makes 1 -9 inch springform 1