125 gm butter, chopped
300 gm dark chocolate
1 1/4cups caster sugar
3/4 cup plain flour, sifted
1/4 cup cocoa powder, sifted
1/2 cup chopped walnuts
cocoa powder, to dust
Preheat oven to 170 degrees C/150 degrees C fan-forced. Grease a 6cm deep, 20cm round springform pan. Line base and side with baking paper.
Place butter and 200gm chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce to low heat. Place bowl over saucepan (don't let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.
Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds of remaining chocolate in a large bowl. Add butter mixture and eggs. Stir to combine. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. Bake for 1 hour or until skewer inserted in centre comes out with crumbs clinging. Cool completely in pan.
Dust with cocoa. Serve and enjoy!