Roast nuts (almonds, walnuts or pecans) for about 15
minutes at 300°F (150°C) or until slightly browned. Turn frequently.
Avoid overroasting.
Preheat
oven to 350°F (175°C).
Using a double boiler, combine and stir the following ingredients into the
inner saucepan until smooth. Alternately, you
can heat them in a microwave oven at a low power setting; just enough to melt chocolate.
1/2 cup butter (113 grams)
4 oz. unsweetened chocolate (113 grams)
Let it cool.
Beat until light in color and foamy in texture:
4 eggs at 70°F (21°C)
1/4 teaspoon salt
Add gradually and continue beating
until very creamy:
1+1/2 to 2 cups sugar (300-400
grams, depending on your taste)
1 teaspoon vanilla
With a few swift strokes, combine the cooled chocolate
mixture and the eggs and sugar. Do not use an electric mixer.
Before the chocolate mixes completely, fold in gently by hand:
1 cup sifted all-purpose flour
Before the flour is uniformly mixed, stir in gently:
1 cup nut meats
Bake in a greased 9x13-inch pan about 25 minutes.
When cooled, spoon over the cake:
Coffee syrup
Making coffee syrup:
In a small pan, combine and heat at low, stirring until it becomes
somewhat syrupy:
1 oz. (30 grams) powdered sugar
4 tablespoons very strong coffee
