Crust:
1 3/4 c. Flour
1/3 c. Unsweetened Cocoa
1/4 c. Granulated Sugar
1/2 c. Margarine or Butter
1/3 -1/2 c. Ice Water

Combine flour, cocoa and sugar.
With a pastry blender cut in butter or margarine until coarse.
Add ice water a little at a time, mixing with a fork.
Only add enough water to form dough into a ball.
Cover dough and chill.
Roll dough out between 2 sheets of floured waxed paper.
Line an 11″ spring form pan with the rolled out pastry.

Filling:
12 oz. Bittersweet Chocolate
2/3 c. Granulated Sugar
1 Tbsp. Chocolate or Coffee Liqueur
1 Tbsp. Instant Coffee Crystals
2 Tbsp. Milk
2 Eggs
1 c. Walnuts, chopped

Melt chocolate in top of a double boiler.
Stir in sugar, liqueur, coffee crystals, milk and eggs.
Pour into pastry shell.
Sprinkle nuts over top.
Bake 30-35 minutes at 375°F.
Cool on rack.
Carefully remove sides of spring form pan.
Cut into 12 wedges.