Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Butter 1 ts Vanilla extract
10 oz Bittersweet or 3/4 c Flour
Semisweet chocolate 1/2 ts Baking powder
-- cut-up 1/4 ts Salt
1/4 c Sugar 1 c Pecans; chopped
4 Eggs Whipped cream

------------------------FUDGY GLAZE-----------------------------
4 tb Butter 1 ts Instant coffee, or Expresso
3 tb Ligh corn syrup -powder
1 tb Gran Marnier cognac, or Dash salt
-other liquer 6 oz Semisweet chocolate chips

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:57

1. Preheat oven to 350°F. In a large 2-qt glass bowl, combine butter
and chocolate. Heat in a microwave on High, stirring once or twice, 1
1/2 to 2 mins, or until chocolate is melted and mixture is smooth.
Whisk in sugar, eggs, and vanilla until well blended. Add flour,
baking powder, and salt and mix well. Stir in pecans.

2. Spread batter evenly in a buttered 9-inch round springform pan.
Bake 30 to 32 mins, or until a toothpick inserted in center comes out
slightly moist. Let cool in pan.

3. Pour Fudgy Glaze onto middle of cake and spread over top using a
spatula. Refrigerate cake 1 hour, or until set. Cover and store in
refrigerator until serving time. Run a sharp knife around edges to
loosen cake from pan; remove springform side. Serve slices topped
with a dollop of whipped cream, if desired.

FUDGY GLAZE:

1. In a 1-Qt glass bowl, combine butter, corn syrup, brandy, coffee
powder, salt, ant 2 Tablespoons of water. Heat in a microwave on high
1 1-2 to 2 minutes, until boiling and butter is melted when stirred.

2. Add chocolate chips, let stand 1 minute. Whisk until chocolate is
melted and mixture is smooth. Refrigerage until glaze is cool and of
spreading consistency, but not too hard.

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