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Makes one 8-inch single layer cake, serves 8 – 10
4 ounces semisweet chocolate, chopped
1 1⁄4 cups (1 ounce) walnuts
3⁄4 cup sugar
3 tablespoons butter at room temperature
4 eggs, separated
sifted powdered sugar for dusting
1. Preheat the oven to 400 degrees.
2. Butter one 8 inch round cake pan. Line the bottom with a round of baking parchment or waxed paper and butter the paper.
3. In a double boiler over barely simmering water, melt the chocolate, set aside to cool slightly.
4. In a blender or food processor, chop the walnuts with 1⁄2 cup of the sugar until the mixture has the consistency of flour. Transfer to a large bowl.
5. Add the butter to the walnut powder and mix until there are no lumps. Mix in the egg yolks one at a time, then add the melted chocolate.
6. In a clean dry bowl of an electric mixer, whip the egg whites with the remaining 1⁄4 cup of sugar until soft peaks form.
7. Mix 1⁄4 of the egg whites into the chocolate mixture and carefully fold them in. Fold the remaining egg whites into the mixture until blended and pour into the prepared cake pan.
8. Place on a baking sheet and bake in the preheated oven for 10 minutes. Turn the oven to 350 degrees and bake the cake for 50 minutes, until firm but spongy. Let cool.
9. Turn out of the pan onto a large plate, and cool completely. Dust with powdered sugar and serve.
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