Chocolate Truffle Cake with Walnuts

8 ounces chopped dark chocolate
1/2 cup almond meal
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
5 tablespoons unsalted butter, at room temperature
4 large eggs
1 1/2 teaspoon vanilla extract
1 cup chopped walnuts

Preheat oven to 350°F. 

Spray an 8-inch springform pan with non stick cooking spray.

Place dark chocolate in a microwave-safe bowl and heat on high at 30 second intervals, stirring between intervals, until chocolate has melted and is smooth. Set aside.

In a medium bowl stir together almond meal, cocoa powder, baking powder, and salt.

In a separate bowl, using an electric mixer, beat sugar and butter until creamy.

Add eggs one at a time to butter mixture, beating well after each addition. Continue beating until mixture has turned pale and creamy, about 5 minutes.

Beat in melted chocolate and vanilla until just blended.

Fold in flour mixture and walnuts.

Pour into prepared springform pan and bake until cooked through, about 35 minutes. Let cool before cutting.

Makes 8 servings

Will keep for up to a week at room temperature if stored in an airtight container.