Discover the sensuous aspects of chocolate. Julie’s recipe for Chocolate Nut Cake is sinfully-rich.
This is not the place to use cheap chocolate “buttons.” I use Valrhona chocolate for its rich taste, spreadability and gloss.
The cake keeps well for a day or two, but resist the temptation to put it in the refrigerator because the chocolate coating will lose its lovely gloss. If this happens —and a very cool kitchen can be the culprit —give it a quick buzz-over with a hairdryer and see if you can return it to its former glory. (Well, it works for me sometimes!)