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100 g butter
100 g powder sugar
100 g baking chocolate
6 eggs
50 g granulated sugar
50 g walnuts
60 g flour
1 teaspoon baking powder

Icing:
100 g couverture
4 tablespoons water
60 g butter
0

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Cream butter together with yolks and sugar, add the melted chocolate and the ground walnuts. Beat egg whites until stiff peaks form; mix flour and baking powder, and fold it into the egg mixture alternately with the beaten egg whites. Butter and flour baking tin, preheat the oven and bake at 170° C for about 45 minutes. Cool in the tin and ice the cake.
Icing: Bring water and chocolate to a short boil, remove from heat, add butter and stir until glossy.