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1
Preheat oven to 375F Line bottom of a 9-inch springform pan with parchment or waxed paper.
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2
Grease the bottom and sides of the pan with butter.
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3
Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
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4
Combine the chocolate and butter in a heatproof glass bowl or measuring cup.
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5
Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds.
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6
Stir until chocolate is melted; set aside.
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7
Beat the egg yolks, 3/4 cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes.
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8
Stir in chocolate mixture then stir in reserved walnut and flour mixture.
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9
Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture.
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10
Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy.
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11
Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes.
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12
Fold egg whites into chocolate mixture in thirds until it is well blended.
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13
Gently transfer the batter to the prepared springform pan.
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14
Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes.
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15
Cool in pan; the center will sink a little as it cools, dont worry.
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16
Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan.
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17
Use a fine sieve to sprinkle confectioners sugar over top.
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18
Sprinkle with toasted walnuts and raspberries before serving.
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19
Note: This cake has a rich but light texture.
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20
Because it contains so little flour, the cake has to be cut carefully with a sharp knife.
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21
It can be placed, with the bottom of the pan, on a larger plate so that pieces can be taken neatly.
