HARVEST SEASON WALNUT CAKE WITH CHOCOLATE SAUCE
Ingredients for 8 servings:
1 teaspoon unsalted butter for the pan
3 large eggs, at room temperature
3/4 cup sugar
1/4 cup unbleached flour
4 tablespoons unsalted butter, melted
2 cups freshly cracked walnut pieces, coarsely chopped (or toasted shelled walnuts)
3-1/2 ounces (1 bar) bittersweet chocolate (Lindt Excellence preferred)
6 tablespoons freshly brewed espresso coffee
Preheat the oven to 375 degrees. Butter the cake pan and reserve.
Place the eggs and sugar in the bowl of a heavy-duty mixer. Beat at a high speed until thick, lemon-colored, and triple in volume - about 3 minutes. Whisk in the flour, then the butter and nuts until blended
Pour the batter into the prepared pan. Center it in the hot oven and bake until firm, golden and 200 degrees at its interior. This will take about 20 minutes. Remove the cake to a rack to cool for 10 minutes. Release the sides of the springform pan by running a paring knife around the edge and slip off the sides. Cool completely with the pan bottom attached.
While the cake is baking, break the chocolate bar into 1/2" pieces into a glass bowl. Pour the hot coffee over the chocolate and let it stand for 5 minutes. Stir to blend.
Cut the cake into wedges while still warm, or at room temperature. Drizzle on the chocolate sauce.