Instructions: Preheat oven to 450 degrees. Melt the chocolate and the butter in the top of a double boiler until smooth. Add the instant coffee. Set aside to cool. Beat the eggs and salt together until fluffy.

Gradually beat in the sugar. Beat until the mixture becomes ribbony

(about 10 minutes). Beat in the vanilla, chocolate liqueur and the cooled chocolate using a mixer running at low speed. Fold in the flour until just incorporated. Fold in the nuts. Pour the batter into a well greased, parchment lined (11"x17") baking pan. Place the pan in the oven. Reduce the heat in the oven to 400 degrees. Bake until a toothpick inserted in the middle comes out clean (20-22 minutes). Let cool in the pan before cutting.

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