Ingredients Jump to Instructions ↓

  1. 115g (4 oz) butter

  2. 175g (6 oz) dark chocolate

  3. 150g (5oz) caster sugar

  4. 150g (5oz) finely ground walnuts

  5. 2 tablespoons plain flour

  6. 3 tablespoons Tia Maria

  7. 1 teaspoon vanilla extract

  8. 3 eggs Glaze:

  9. 50g (2 oz) dark chocolate, melted

  10. 2 tablespoons Tia Maria icing sugar for dusting

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160 degrees C (gas mark 3).

  2. In a saucepan over medium heat, melt butter and 175g dark chocolate, stirring until blended. Remove from heat and let cool.

  3. 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.

  4. 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.

  5. 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.

  6. Dust the top with icing sugar. Stir together 50g melted chocolate and 2 tablespoons Tia Maria. Drizzle over cake.


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