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1
Sift the cake flour, cocoa powder and baking powder.
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2
Bring the eggs back to room temperature and beat them.
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3
Break the chocolate and walnuts into small pieces.
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4
Line the mold with parchment paper.
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5
Bring the margarine back to room temperature, and cream it using a handheld mixer.
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6
Add granulated sugar in two separate additions, and mix until the sugar has dissolved and it becomes pale in color.
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7
Add the eggs little by little, and mix well with each addition.
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8
Be careful not to let the mixture separate.
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9
Microwave the chocolate for 2 minutes on a heatproof plate.
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10
If it has not melted throughly, stir with a spoon and it will melt with the remaining heat.
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11
Microwave the heavy cream for 20 seconds and mix it with the chocolate.
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12
Add the chocolate from step 5 into the mixture from step 4 and beat together.
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13
Sift the previously sifted powdered ingredients into the batter from step 6 and fold with a rubber spatula (be careful not to overwork the batter).
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14
Add walnuts and fold in quickly.
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15
Preheat the oven to 170C.
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16
Pour the batter into the mold and flatten the surface with a spatula.
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17
Bang it a couple of times onto the table from about 20cm high to get rid of the air bubbles.
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18
Bake at 170C for 40 minutes.
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19
Make a shallow incision in the middle of the cake about 20 minutes into the baking process, for a nice crack when finished baking.
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20
Remove from the mold when baked, and wrap with plastic wrap when cooled.
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21
The cake tastes better the next day.
