This is probably my most requested recipe. If you're a chocoholic like I am, you're going to love it.

CRUST:

1 3/4 c. flour
1/3 c. cocoa
1/4 c. sugar
1/4 c. shortening
1/2 c. butter
1/3 c. to 1/2 c. ice water

FILLING:

12 oz. bittersweet chocolate or semi-sweet chocolate chips
2/3 c. sugar
1 tbsp. chocolate or coffee liquor
1 tsp. instant coffee powder
2 tbsp. milk
2 eggs
1 c. coarsely chopped walnuts

In a mixing bowl, combine first 3 ingredients. Using a pastry blender or 2 knives, cut shortening and butter into flour mixture until it resembles coarse meal. Add water slowly, mixing with a fork. Add only enough water to gather dough into a ball. Wrap in plastic wrap and chill. This dough is stickier than ordinary pie pastry. Roll out between 2 pieces of waxed paper. Line an 11-inch false bottom flan (quiche) pan with pastry.

In top of double boiler or in a heavy saucepan, melt chocolate. Stir in remaining ingredients except nuts. Pour into prepared pastry. Sprinkle with nuts. Bake in preheated 375 degree oven for 30-35 minutes until set in center. Filling will puff up slightly and crack. Cool on wire rack. Remove sides of pan. Cut into 12 or 16 pie-shaped slices. It's very rich, so a small slice is sufficient. Makes 12 to 16 servings.