8 oz. dark chocolate (preferably 85%), chopped
3 Tbsp. unsweetened cocoa powder
¼ tsp. baking powder
¼ tsp. salt
6 Tbsp. unsalted butter, room temperature
1 cup sugar
4 large eggs, room temperature
1 ¼ tsp. vanilla extract
½ cup walnuts, ground
¾ cup walnuts, chopped
Preheat oven to 350 degrees. Grease an 8-inch springform pan with a small amount of butter. Melt the
chocolate in a microwave on high in 30 second intervals, stirring in between, until chocolate is fully melted and
smooth; set aside.
Combine cocoa, baking powder and salt in a small bowl. In a separate bowl, beat together butter and sugar; add
eggs one at a time, beating well after each addition, and continue beating until mixture is pale and creamy,
about 5 minutes. Beat in vanilla. Add chocolate; beat until blended.
Fold in ground walnuts, chopped walnuts and cocoa mixture. Pour into prepared pan and bake until cooked
through, about 35 minutes.
Let cool completely on a wire rack. Run a small knife around edges of pan before releasing cake.
Serve at room temperature, topping with one or more garnishes (below).
¾ cup heavy cream, whipped
¼ cup chocolate shavings
1 cup raspberries or raspberry sauce
Pairs well with Iron Hub Sojourn (port-style dessert wine).