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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Recipe Summary

Servings:
14
Yield:
1 -9 inch springform
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

289 calories; protein 4.3g; carbohydrates 25.2g; fat 19.6g; cholesterol 57.3mg; sodium 62.3mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2004
Holy Cow is this chocolatey! I made this gluten-free substituting corn starch for flour and extra strong coffee (4x) for the chocolate liqueur. It got raves but you can only eat a small amount. Next time I will grease and flour the bottom of my pan. Note: walnuts have a lot of oil in them and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them. Read More
(23)

Most helpful critical review

Rating: 2 stars
10/11/2010
THIS IS A BROWNIE. It's a perfectly fine dessert but I get the exact same texture and flavor from the one-bowl brownie recipe on the back of Baker's unsweetened chocolate which is far easier to make. Read More
(3)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/16/2004
Holy Cow is this chocolatey! I made this gluten-free substituting corn starch for flour and extra strong coffee (4x) for the chocolate liqueur. It got raves but you can only eat a small amount. Next time I will grease and flour the bottom of my pan. Note: walnuts have a lot of oil in them and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them. Read More
(23)
Rating: 4 stars
12/03/2007
Made this for a dinner party... everyone loved it. Just the right amount of chocolate flavor without being way over the top. My only complaint was that it didn't taste cofee-y at all.... just chocolately. Might need to add instant coffee. Did use the tip with putting the flour in with the walnuts... worked great. Read More
(5)
Rating: 5 stars
10/26/2004
Wow this is definitely a keeper!! Simple and fast- very chocolately very decadent! Wonderful for company. As with the previous reviewer I found it helpful to add flour when grinding the walnuts. Looks and tastes even better when served with fresh raspberries (and a raspberry coulis if you have time). Read More
(5)
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Rating: 5 stars
01/20/2007
Very rich and decadent. Comes together quickly. I too recommend lightly geasing and gflouring the bottom and sides. Raspberries on top were a nice touch. Read More
(4)
Rating: 2 stars
10/11/2010
THIS IS A BROWNIE. It's a perfectly fine dessert but I get the exact same texture and flavor from the one-bowl brownie recipe on the back of Baker's unsweetened chocolate which is far easier to make. Read More
(3)
Rating: 5 stars
08/11/2008
I made this recipe a few days ago and i had to convert some of the measurements to grams so I guesstimated for the chocolate and the cake came out beautifully. Everyone who tasted it asked for another piece it's addictive. Even my grandfather who is a picky eater liked it and my grandmother said it was "delightful". It's very hard to mess this cake up! ENJOY! Read More
(3)
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Rating: 5 stars
06/05/2008
just awesome!! I have made this cake twice.. i never get more than one piece- and it never lasts more than two hours in my house. both times i haven't had any coffee liqueur in my cupboards so the first time i subbed instant coffee and some rum and the most recent time i made my own coffee liqueur of vodka espresso vanilla and sugar. both times it was just exceptional. a truly decadent cake but keep it in a safe place while it cools or you might not get a chance to taste any! Read More
(3)
Rating: 5 stars
03/31/2010
The baking time didn't work for me but I'm attributing that to my oven. My cake was not quite done after 45 minutes. This being said the flavour of this cake was fantastic! It was so chocolatey and rich. I used extra strong coffee instead of the liquor. As another reviewer noted this cake is more like brownies than traditional chocolate cake in my opinion. I will certainly make this again and again. Read More
(3)
Rating: 5 stars
04/01/2007
My husband and I really liked this recipe. The flavor and texture of the cake was very good. I will definitely make this again. Read More
(2)
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