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1
First prepare the cake pan.
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2
Line the sides and base of a 9-inch cake pan with parchment paper or waxed paper.
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3
Put the butter and chocolate in a small saucepan and melt carefully over low heat, stirring until smooth.
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4
Put the nuts, flour and sugar in the bowl of a food processor, or in an electric blender, and process briefly until the nuts are coarsely ground.
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5
Transfer the nut mixture to a mixing bowl.
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6
Stir in two-thirds of the melted chocolate-butter mixture, the Cointreau and water.
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7
Separate the eggs, putting the whites in a grease-free bowl and the yolks in a small bowl.
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8
Beat the yolks for a minute or two, then blend into the chocolate mixture.
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9
Whip the egg whites and cream of tartar together until firm, but not stiff and dry.
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10
Mix a large spoonful of the whipped egg whites into the chocolate mixture, then carefully fold in the rest with a large spoon.
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11
Spoon batter into the prepared pan.
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12
Bake in a preheated 350 degrees F oven for 25-30 minutes, or until firm-ish to the touch.
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13
Let cool in the pan, then turn out onto a wire rack and peel off the paper.
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14
Let stand until nearly cool.
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15
Gently reheat the remaining chocolate-butter mixture until warm, then spread it over the top and sides of the cake, using a flat-bladed knife.
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16
Let stand at room temperature until set.
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17
(Dont refrigerate the cake because the chocolate topping loses its gloss when chilled.)
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18
Tips Grinding the nuts with the flour and sugar keeps them from turning oily; oily nuts make the texture of the cake dense and heavy.
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19
Use fresh nuts.
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20
Rancid, bitter walnuts will kill the cake (maybe even you theyre toxic!).
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21
Walnut skins, even on fresh nuts, are faintly bitter, so flick off as much skin as you can.
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22
Almonds are the best in my opinion, because they dont go rancid as quickly as walnuts and pecans.
