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1
Butter a 9-inch springform pan, then line the bottom with a disc of parchment paper.
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2
Use strips of parchment to line the sides as well.
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3
Preheat an oven to 350F (175C).
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4
Sift or whisk together the flour, baking powder and salt in a small bowl.
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5
Set aside.
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6
In a saucepan over medium heat, melt the butter with the chocolate, stirring until smooth.
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7
Remove from the heat to cool slightly.
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8
In a medium bowl, whisk together the eggs, sugar and vanilla so that the sugar is dissolved.
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9
The mixture should barely lighten in colour.
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10
Pour the egg mixture into the chocolate, and stir to combine.
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11
Fold in the flour mixture, being careful not to overmix.
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12
Stir in the walnuts.
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13
Pour the batter into the prepared pan and bake in a preheated oven for 35-40 minutes (15-17 minutes for 1/4th recipe) or until the centre is puffed and cracked.
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14
A cake tester inserted into one of these cracks should come out with wet, clumped crumbs; gooey but not liquid.
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15
Let it cool in the pan for at least 15-20 minutes.
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16
To serve, release the sides of the springform carefully and remove the parchment paper.
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17
If youd like perfectly sharp slices, refrigerate it for a few hours before slicing.
