10 large eggs, separated at room temperature
13 tablespoons sugar
6 oz bittersweet or semi-sweet chocolate, melted over hot water and cooled
2 cups walnuts, finely chopped
Preheat oven 350F. Beat the egg yolks and sugar until the mixture is thick and lemon colored. Stir in the cooled chocolate. Fold in the nuts.
Beat the egg white until stiff, but not dry. Stir in 1/4th of the whites into the chocolate mixture, then fold in the rest carefully. Pour into a greased 10” springform pan and bake 1 hour or until the center springs back when lightly touched. Cool in the pan, then remove. Sprinkle with powdered sugar on top. Yum Yum!