This extra-rich, decadently chocolate cake is also a quick and easy recipe, with a minimum of ingredients. The original recipe called for Kahlua liqueur, but this version saves money; just use a homemade blend of espresso and maple syrup.

If you'd rather use Kahlua, see the original "Kahlua Chocolate Truffle Cake" here.

For this easy recipe, just throw the ingredients together, bake, and enjoy a dense torte akin to mousse or pudding, with no fuss. Serves 15 or so; can easily be reduced by half to serve a smaller crowd.

Ingredients:

• 1 lb. chocolate chips
• 1 lb. butter
• 2c. sugar
  
• 2/3 c. espresso (or strong coffee)(Decaf, if desired)
  
• 1/3 c. maple syrup
  
• 1/4 c. water
• 8 eggs
• 1c. pecans, chopped
• Optional: Whipped cream, berries, or raspberry sauce
  

Bake in unbuttered pan, lined with aluminum foil (heavy duty works best). Use a large, 10" pan, or 2 smaller pans. Preheat oven to 300 degrees.

Microwave in large ceramic bowl, 2-3 minutes, until melted: > 1 lb. chocolate chips > 1 lb. butter

Stir the chocolate/butter mix until smooth. Add the following, stir, and microwave 2 min. more: > 2c. sugar > 2/3 c. espresso (or strong coffee) > 1/3 c. maple syrup > 1/4 c. water

Stir in, one at a time: > 8 eggs

Pour into the foil-lined pan; sprinkle with: > 1c. pecans, chopped

Bake at 300 degrees for 65 min. for a 10" pan, or 30-40 min. for 2 smaller pans. Let cool completely (for easiest handling). Transfer to cake plate, cut away foil, leaving a round of foil under the cake. (If completely chilled first, this foil can be removed, otherwise it can be tricky.) Serve with whipped cream or berries. A raspberry sauce can also be drizzled onto the plates before serving.