YIELD: One bundt cake

Ingredients

4 ounces bittersweet or unsweetened chocolate ( I use unsweetened)

4 egg whites

12 tablespoons butter, warmed to room temperature

1-1/2 cups sugar

4 egg yolks

1-2/3 cups flour, measure then sift

2 teaspoons baking powder

1/4 teaspoon ground anise

1/4 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

2 cups chopped walnuts

1 cup milk

Powdered sugar for dusting, optional

Chocolate Walnut Cake
Procedure

* Preheat oven to 325 F.

* In a small saucepan carefully melt the chocolate so that it doesn't scorch.

* In a medium bowl, beat the egg whites and salt with an electric mixer until stiff peaks form, set aside.

* Toast the walnuts in the oven just enough to smell fragrant, but not to brown. Let cool then chop.

* In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks until light and fluffy.

* In a separate bowl, stir together the flour, baking powder, salt and walnuts. Mixing just until combined.

* Combine milk, melted chocolate into the egg/butter/sugar mixture by alternating each addition. (ie don't dump and stir everything together.)

* With a spatula, gently fold in the beaten egg whites.

* Transfer to a well-greased Bundt pan.

* Bake for 60 - 75 minutes or until a cake tester inserted into the center comes out clean.

* If you like, sprinkle with powdered sugar. Or use a standard chocolate glaze, like I did in this picture.