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1
Preheat the oven to 350 degrees.
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2
Butter and flour the bottom and sides of a nine-inch-square cake pan.
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3
Set aside.
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4
Spread the nuts on a flat baking sheet in one layer.
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5
Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown.
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6
Remove from the oven and cool.
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7
When the nuts are cool enough to handle, chop them coarsely.
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8
Combine the butter and chocolate in a saucepan.
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9
Set the pan in a slightly larger pan containing simmering water.
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10
Keep the water at a simmer.
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11
Stir the chocolate and butter until the mixture is melted and blended.
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12
Combine the egg yolks and sugar in a mixing bowl.
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13
Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
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14
Add the chocolate sauce to the egg mixture, stirring to blend thoroughly.
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15
Stir in the chopped nuts.
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16
Beat the egg whites until they are stiff but not dry.
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17
Add half of the whites to the chocolate mixture and stir.
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18
Fold the remaining whites into the mixture.
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19
Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
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20
Transfer the pan from the oven to a rack and let stand about 10 minutes.
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21
Remove the cake from the pan.
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22
Let it stand until thoroughly cooled.
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23
Hold a sieve over the top of the cake and spoon the cocoa into it.
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24
Sprinkle this evenly over the cake.
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25
Add the confectioners' sugar to the sieve and sprinkle this over the cake.
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26
Cut into three-inch squares.
