recipe. Mocha Decadence
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InformationRecipe from: All Recipes co uk
Language: English
Persons: 14
Preparation time: 1 hour 5 mins
Nutrition: 291.7kcal
Tags: Unkown
Recipe
Preheat the oven to 160 degrees C (gas mark 3).
In a saucepan over medium heat, melt butter and 175g dark chocolate, stirring until blended.Remove from heat and let cool.
In a large bowl, beat eggs and sugar for about 3 minutes until thick and lemon-coloured. Stir together ground walnuts and flour; gradually stir into egg mixture.
Stir 3 tablespoons Tia Maria and the vanilla into the chocolate mixture, then stir into the batter until well blended.Pour batter into a greased 23cm tin.
Bake for 35 to 45 minutes in the preheated oven or until top is set.Cool cake slightly in the tin, then remove from tin onto a cooling rack.
Dust the top with icing sugar.Stir together 50g melted chocolate and 2 tablespoons Tia Maria.Drizzle over cake.
Ingredients
Preheat the oven to 160 degrees C (gas mark 3).
In a saucepan over medium heat, melt butter and 175g dark chocolate, stirring until blended.Remove from heat and let cool.
In a large bowl, beat eggs and sugar for about 3 minutes until thick and lemon-coloured. Stir together ground walnuts and flour; gradually stir into egg mixture.
Stir 3 tablespoons Tia Maria and the vanilla into the chocolate mixture, then stir into the batter until well blended.Pour batter into a greased 23cm tin.
Bake for 35 to 45 minutes in the preheated oven or until top is set.Cool cake slightly in the tin, then remove from tin onto a cooling rack.
Dust the top with icing sugar.Stir together 50g melted chocolate and 2 tablespoons Tia Maria.Drizzle over cake.
Ingredients
- 125g (4¼oz) butter
- 175g (6 oz) dark chocolate
- 150g (5oz) caster sugar
- 150g (5oz) finely ground walnuts
- 2 tablespoons plain flour
- 3 tablespoons Tia Maria
- 1 teaspoon vanilla extract
- 3 eggs
- Glaze:
- 50g (2 oz) dark chocolate, melted
- 2 tablespoons Tia Maria
- icing sugar for dusting
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