1/2 cup Butter
6 Squares Semisweet Baking Chocolate (1 Oz Squares)
3 Eggs, extra-large
3/4 cup Sugar
1-1/4 cups Walnuts or pecans, Finely Ground
1 tablespoon Flour
3 tablespoons Kahlua
1 teaspoon Vanilla
TOPPING
Powdered sugar, sifted
2 Squares Semisweet Baking Chocolate, Melted
2 tablespoons Kahlua
Chocolate Candy OR Coffee Beans, (Optional Garnish)
Serving Size : 10
Preheat oven to 325. In a saucepan over medium heat, melt butter and 6 ounces baking 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 three minutes, until light and lemon-colored. Stir together ground walnuts and flour; gradually beat into egg mixture. Stir 3 tablespoons Kahlua and vanilla into chocolate mixture; gradually beat into egg mixture until well combined. Pour batter into a 9″ springform pan. Bake for 35-45 minutes, or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate. Sprinkle top with powdered sugar. Stir together 2 ounces melted chocolate and 2 tablespoons Kahlua; drizzle over cake. Decorate with coffee beans or candy, if desired.
Amount Per Serving: 190 Calories; 10g Fat (52% calories from fat); 2g Protein; 20g Carbohydrate; 79mg Cholesterol; 110mg Sodium