Instructions

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.