Chocolate 70% 250g
Unsalted butter 350g
Shelled walnuts 300g
Eggs, organic 4
Caster sugar 220g
Brandy 3 tbs
Using extra butter, grease a 25cm cake tin, and line with parchment paper. Preheat the oven to 160°C/Gas 3.
Chop the walnuts in a food processor until the consistency of fine breadcrumbs. Break the chocolate into pieces and melt with the butter in a bowl over a pan of simmering water.
Separate the eggs. Beat the yolks with the sugar until pale. Slowly add the melted chocolate, then fold in the walnuts. Beat the egg whites until stiff and fold into the mixture. Pour into the tin.
Bake in the oven for 10 minutes. Reduce the heat to 150°C/Gas 2 and bake for a further 45 minutes. Cool in the tin.
When cool, turn out and pour the brandy over the cake.