125g butter
185g dark chocolate, roughly chopped
3 eggs
155g (2/3rd cup) caster sugar
155g (1,1/3rd cups) finely ground walnuts
2 tablespoons plain flour
2 tablespoons Tia Maria
1 teaspoon vanilla essence
Glaze:
60g dark chocolate, melted
2 tablespoons Tia Maria
icing sugar for dusting
Preparation method
Preheat the oven to 160 C.
In a saucepan over medium heat, melt butter and 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 the flour. Gradually stir into the egg mixture. Stir in Tia Maria and vanilla essence into the chocolate mixture, then stir into the egg mixture until well blended.
Pour mixture into a well greased 23cm cake pan.
Bake in preheated oven for 35 to 45 minutes or until top is set.
Cool cake slightly in the pan, then remove onto a cooling rack. Stir together 50g melted chocolate and Tia Maria. Drizzle over cake serve with whipped cream and strawberries or raspberries. Dust with icing sugar.
*Note much easier to grind walnuts with some of the plain flour used for the cake
