|Semi sweet chocolate||5 Ounce|
|Walnuts||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Chocolate whipped cream||2 Tablespoon|
|Cooking chocolate||4 Ounce|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
Melt chocolate; set aside.
Grease and flour a 9-inch springform pan; set aside.
Preheat oven to 350°F (175°C).
Place walnuts, 2 tablespoons sugar and flour in blender container; blend until walnuts are finely ground.
In a large mixer bowl, cream butter.
Add 1/2 cup sugar; beat until light.
Add egg yolks 1 at a time, beating well after each addition.
Stir in melted chocolate, then nut mixture.
In a large mixer bowl, beat egg whites until stiff.
Fold into chocolate batter.
Spoon into prepared pan.
Bake about 40 minutes.
Cool in pan on wire rack 10 minutes.
Remove side of pan.
Cool completely on rack Prepare Chocolate Whipped Cream.
Spread on top of cooled cake.
Garnish with walnut halves, if desired.
Chocolate Whipped Cream: Melt chocolate; cool to lukewarm.
Beat cream until stiff.
Stir in vanilla.
Fold cooled chocolate into whipped cream.