Preparation: 25 minutes
Baking: 50-55 minutes
200g unsalted butter, chopped
150g caster sugar
100g dark chocolate (I used 70% Lindt chocolate)
120g plain flour
3 teaspoons baking powder
1 teaspoon vanilla extract
icing sugar, for dusting
- Preheat the oven to 180℃ and butter and flour a round cake tin.
- Place the walnuts onto a baking tray and bake for approximately 10 minutes or until golden. Watch them closely as they tend to burn easily. Set aside to cool, then chop roughly.
- Melt the chocolate in a heatproof bowl set over a saucepan with simmering water until smooth. Make sure the bowl is not touching the water. Set aside to cool down.
- Using an electric mixer, beat the butter with sugar until pale and creamy. Add the eggs, one at the time, beating well after each addition.
- Sift in the flour with baking powder, add the vanilla, melted chocolate and nuts and fold to combine.
- Transfer to the prepared tin and smooth the surface with a spatula. Bake for 50 – 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Do not over bake the cake, it should be nice and moist in the centre. Allow to cool for 5 minutes in the tin, then transfer onto a wire rack to cool completely. Serve with whipped cream, ice cream or custard.