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8 oz (227 g) dark chocolate, chopped
3 T (21 g) unsweetened cocoa powder
¼ tsp (1 g) baking powder
¼ tsp (1 g) salt
6 T (86 g) unsalted butter, room temperature
1 C (192 g) sugar
4 lg eggs
1¼ tsp (6 ml) vanilla extract
½ C (43 g) walnuts, ground
¾ C (87 g) walnuts, chopped
¾ C (165 g) heavy cream, whipped
¼ C (25 g) chocolate shavings
1 C (125 g) raspberries or raspberry sauce
Preheat oven to 350F. Grease an 8 inch springform pan with a small amount of butter. Melt chocolate in a microwave on high in 30 second intervals, stirring in between, until chocolate is fully melted and smooth; set aside. Combine cocoa baking powder and salt in a medium bowl. In a separate bowl, beat together butter, and sugar; add eggs one at a time, beating well after each addition, and continue beating until the mixture is pale and creamy, about 5 minutes. Beat in vanilla. Add chocolate beat until just blended. Fold in ground walnuts, chopped walnuts and cocoa mixture. Pour into prepared pan and bake until cooked through, about 35 minutes Let cool on a wirerack. Run a small knife around edges of springform pan before releasing cake. Serve at room temperature, topping with one or more of garnishes to taste.
Our daughters Barbara and Anne encouraged the origin of Dine With Donna. Dining is not all about food but encompasses enjoyable conversation. Since photography is an interest of mine, I chose to add postings that could be interpreted as conversation allowing me to share with my readers other experiences.