This is a cake for the serious chocolate lovers. It has a subtle flavour added from Tia Maria and a dark chocolate glaze.
Something else. My, is this chocolaty! I made this gluten-free, substituting cornflour 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 tin. [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.] - 18 Jul 2008
Made this for a dinner party... everyone loved it. Just the right amount of chocolate flavour without being way over the top. My only complaint was that it didn't taste much of coffee.... just chocolate. Might need to add instant coffee. Did use the tip with putting the flour in with the walnuts... worked great. - 18 Jul 2008
My husband and I really liked this recipe. The flavour and texture of the cake was very good. I will definitely make this again. - 18 Jul 2008