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1.
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Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches.
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2.
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Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture.
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3.
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Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently.
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4.
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Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling.
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5.
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You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping.
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