Instructions: Melt butter and chocolate in double boiler. Cool slightly, add eggs (whisk first) and liqueur (water), then stir in flour, sugar, espresso, and 1/2 cup nuts. Heat oven to 350. Line mini-muffin pan with mini paper liners, spoon batter in-3/4 full. Top each with pecan half. Bake 25-30 minutes or until toothpick comes out clean.

Makes 24.

These are great and sweet too (the little cakes look perfect topped with the pecans.

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