| 1: Preheat oven to 325°F. |
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| 2: Melt chocolate and butter in a double-boiler. Cool for five minutes. |
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| 3: Place sugar in a medium mixing bowl and pour in the chocolate mixture. Use an electric mixer on medium, and mix until blended, only about 25 seconds. Scrape with a rubber scraper. |
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| 4: Add the vanilla. |
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| 5: On medium-low speed, add eggs one at a time blending after each addition until yolk is broken and dispersed, about 10 seconds. |
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| 6: Scrape the bowl after the last egg, and blend until velvety, about 15 more seconds. |
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| 7: Add the flour on low spead, and mix for about 20 seconds. |
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| 8: Finish mixing by hand, being certain to mix in any flour at the bottom of the bowl. |
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| 9: Stir in the half cup of nuts. |
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| 10: Spread the batter evenly in the prepared pan, and sprinkle the remaining 2 Tbs of nuts over the top. |
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| 11: Bake on center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. |
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| 12: Remove pan from oven and cool in pan on a rack for 1 hour before cutting. |
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| 13: Serve the next day. It takes a day for the flavor to set. |
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