Chocolate Walnut Cake

4 ounces unsweetened chocolate
2 sticks butter
4 large eggs
2 cups sugar
1 cup unsifted flour
1 tablespoon Myers dark rum
2 teaspoons vanilla
¼ teaspoon salt
2 cups walnut halves


1 ½ ounce unsweetened chocolate
1 ½ tablespoons butter, melted
1 ½ cups unsifted powdered sugar
1 ½ tablespoons dark rum
1 tablespoon water
12 perfect walnut halves

• Preheat oven to 350 degrees F
• Grease 8” or 9”  cake pan with shortening and line pan with circle of greased parchment paper.
• Melt chocolate with butter over low heat in double boiler or in microwave on medium-high heat 60—95 seconds. Set aside.
• Place eggs in large missing bowl with sugar and beat with  whisk until jest blended and smooth. Do not over heat.
• Stir in the chocolate mixture and add flour, vanilla, salt and rum. Mix well.
• Fold in nuts and pour batter into pan
• Bake for 40-45 minutes. Cool in pan 10 minutes, then turn out and remove parchment paper.
• Ice the cake while still warm.

• Melt chocolate and butter as before.
• Blend in powdered sugar, rum and water. Add additional water for right consistency.
• Spread immediately over warm torte.  Don’t fuss with this icing as it will lose its gloss.
• Garnish with 12 walnut halves around the border.

Serves 8-10