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1
Preheat the oven to 350 degrees.
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2
Butter the bottom and sides of an eight-inch springform pan.
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3
Scatter the walnuts on a baking sheet and place in the oven.
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4
Bake until lightly browned and crisp, stirring occasionally, about 10 minutes.
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5
Let cool.
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6
Set aside eight of the largest pieces for garnish.
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7
Chop the rest into small pieces.
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8
Put the chocolate squares and butter in a saucepan and set the saucepan in a skillet of simmering water.
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9
Keep the water at a simmer.
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10
Stir the chocolate and butter until the chocolate squares are melted.
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11
Whisk the egg yolks and sugar in a mixing bowl and beat until the mixture is light and lemon-colored.
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12
Add the chocolate mixture to the egg mixture, stirring to blend well.
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13
Beat the egg whites until stiff but not brittle.
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14
If the whites are too stiffly beaten, they will not fold in properly.
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15
Add half the egg whites to the chocolate mixture, and beat.
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16
Using a rubber spatula, fold in the remaining whites and the chopped walnut pieces.
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17
Pour three-quarters of the mixture into the prepared pan.
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18
Reserve the remaining chocolate mixture for the frosting.
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19
Place the pan in the oven and bake for 50 minutes to one hour.
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20
The cake is done when a knife, straw, toothpick or cake tester inserted in the center of the cake comes out clean.
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21
When the cake is done, transfer it to a rack.
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22
Let it stand about 10 minutes.
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23
Remove the rim from the springform pan.
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24
Cool the cake thoroughly.
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25
Spoon a portion of the reserved chocolate mixture around the sides of the cake, smoothing it over.
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26
Build it up slightly around the top of the cake.
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27
Add the remaining mixture to the top of the cake and smooth it over.
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28
Hold a small sieve over the cake and spoon the cocoa into it.
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29
Sprinkle it evenly over the top of the cake.
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30
Chill briefly.
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31
Add the confectioners' sugar to the sieve and sprinkle it over the cocoa.
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32
Decorate with the reserved walnuts and the violets.
