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.

Mocha Decadence


  • 1/2 cup butter
  • 6 (1 ounce) squares semi-sweet 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
  • 1 tablespoon confectioners’ sugar for dusting


1 Preheat oven to 325 degrees F (165 degrees C).

2 In a saucepan over medium heat, melt butter and 6 ounces 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 thick and lemon-colored. Stir together ground walnuts and flour; gradually stir into egg mixture.

4 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.

5 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.


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