A cake destined to be a chocolate and coffee lover's delight.

Mocha Decadence Cake

1/2 cup butter

6 (1-ounce) squares semisweet chocolate

3/4 cup granulated sugar

1 1/4 cups finely ground walnuts or pecans

2 tablespoons all-purpose flour

3 tablespoons coffee liqueur

1 teaspoon vanilla extract

3 large eggs

2 (1-ounce) squares semisweet chocolate, melted

2 tablespoons coffee liqueur

Powdered sugar

Chocolate covered coffee beans (optional)

1. Preheat oven to 325°F (160°C).
2. In a saucepan over medium heat, melt butter and 6 ounces (1 cup) semi sweet chocolate, stirring until blended. Remove from heat and let cool.
3. In a large bowl, cream eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon-colored.
4. Mix together ground nuts and flour; gradually beat into the egg mixture.
5. Stir 3 tablespoons coffee liqueur and the vanilla into the chocolate mixture. Gradually beat into the egg mixture until well-combined.
6. Pour batter into a 9-inch springform pan.
7. Bake for 35 to 45 minutes or until top is set. Cool cake in pan. Remove metal ring and place cake on a serving plate.
8. Dust top with powdered sugar.
9. Mix together 2 ounces melted chocolate and 2 tablespoons coffee liqueur. Drizzle over cake. Decorate with chocolate covered coffee beans, if desired.

Makes 8 servings.