"A real chocolate lover's delight. Ground pecans can be used in place of the walnuts. Decorate with coffee beans or candy, if desired." — JJOHN32
Watch video tips and tricks
6 (1 ounce) squares
1 1/4 cups
finely ground walnuts
2 (1 ounce) squares
semisweet chocolate, melted
confectioners' sugar for dusting
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 amount. Next time I will grease and flour the bottom of my pan. [Note: walnuts have a lot of oil in them, and there is a fine line between ground walnuts and walnut butter. You may want to add the flour to the nuts as you grind them.]
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 to make.
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 walnuts. Looks and tastes even better when served with fresh raspberries (and a raspberry coulis if you have time).
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 chocolately. Might need to add instant coffee. Did use the tip with putting the flour in with the walnuts... worked great.
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.
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 chocolatey and rich. I used extra strong coffee instead of the liquor. As another reviewer noted, this cake is more like brownies than traditional chocolate cake in my opinion. I will certainly make this again and again.
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 another piece it's addictive. Even my grandfather who is a picky eater liked it and my grandmother said it was "delightful". It's very hard to mess this cake up! ENJOY!
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, so the first time i subbed instant coffee and some rum, and the most recent time i made my own coffee liqueur of vodka, espresso, vanilla and sugar. both times it was just exceptional. a truly decadent cake, but keep it in a safe place while it cools or you might not get a chance to taste any!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 177
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.