Preheat the oven to 175°C. Grease a round, removable-bottom cake pan. Spread the walnuts on a baking sheet and roast them for 7 – 10 minutes, stirring occasionally until they turn golden and fragrant. Remove from the oven and let cool.
Change the temperature to 188°C. In a food processor, grind the walnuts with the flour. Melt the chocolate in a double boiler, stirring occasionally until it begins to melt. Remove from heat and stir until the chocolate is completely melted and smooth. Add the butter, sugar, and salt. Beat with an electric mixer on medium speed until the butter is completely melted and the mixture has thickened.
Beat the eggs one at a time on high speed for one to two minutes, or until the mixture is airy and light. Mix in the walnuts and flour. Pour the mixture into the prepared pan. Bake for 30 – 35 minutes or until a wooden toothpick inserted comes out almost clean. Remove from the oven and let cool.
With a spatula or a blunt knife, run around the edge of the cake to loosen it. Let cool completely. Remove from the pan and place on a cake stand. Dust with powdered sugar. Slice and serve with a bit of Light Whipped Cream, if desired.
Light whipped cream: Using a whisk, whip the cream with the vanilla extract. Gradually add the sugar and whip until it reaches whipped cream consistency but is not too stiff.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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