| 1 | Preheat oven to 350°F. |
| 2 | Spray an 8 x 8 x 2 cake pan with nonstick spray and set aside. |
| 3 | In a medium mixing bowl, using an electric mixer on high speed, beat eggs until custard-like consistency, about 4 minutes, until doub- led in volume. |
| 4 | Slowly add sugar, 1 tablespoon at a time, beating well after each addition. |
| 5 | Stir in liqueur. |
| 6 | In a small bowl, combine remaining ingredients except chocolate chips. |
| 7 | Add to egg mixture, stirring and folding just until combined. |
| 8 | Pour into cake pan and bake for 20 minutes, or until a toothpick comes out clean from the center. |
| 9 | Remove to wire rack and cool in the pan. |
| 10 | In a small heat-proof measuring cup, combine the chocolate chips and 1 tablespoon of water and melt over low heat stirring constantly until smooth, about 30 seconds. |
| 11 | Spread over cake with spatula. |
| 12 | While chocolate is still warm, sprinkle cake with walnuts. |
| 13 | Cut into 16 equal squares. |
| 14 | each serving = 2 squares. |
| 15 | Each serving provides: ?fat; ?protein; ?bread; 65 calories. |
| 16 | variation: substitute 1 ounce peanut butter for the chocolate chips. |
