Mocha Decadence

Mocha Decadence

12
JJOHN32 18

"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

servings 289 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  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.
  • profile image

Your rating

Cancel
Submit

Reviews

12
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 amo...

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 ...

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 wal...

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.

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 t...

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 chocolate...

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 a...

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, s...

What a wonderful chocolate cake recipe! I made this a couple of days ago cause I wanted to try something different for dessert. I accidentally used unsweetened baking chocolate instead of semi...