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1
Pre-heat oven to 180u00b0C.
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2
Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
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3
Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
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4
Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
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5
In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
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6
Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
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7
Coarsely chop the remaining walnuts.
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8
Stir the ground walnuts and walnut pieces into the egg mixture.
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9
Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
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10
Pour the mixture into the prepared pan.
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11
Bake 40 minutes or until the top of the cake is dry.
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12
Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
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13
When the cake is cooled, remove from the oven.
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14
Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
