Chocolate Walnut Cake

Preheat oven to 350 F degrees. Grease a 10 inch springform with butter and rice flour.

Chop the walnuts in the food processor until crumbled but not too granulated. Do the same with the 8 ounces of chocolate.

In a bowl of a stand-mixer, whisk the butter and sugar until creamy and pale yellow. Add the egg yolks to this mixture, beating after each addition. Incorporate the nuts/chocolate mix into the batter and add-in the vanilla extract and cinnamon. In another bowl, whisk the egg whites until you have soft peaks. Gently fold approximately 1/3 of the egg whites into the batter, adding the rest of it after that.

Pour the batter in the prepared springform pan and bake for 35 minutes. Let it cool to room temperature. After it cools, prepare the chocolate glaze.

Put the chocolate and butter in a bowl and melt in the microwave for 30 second intervals, stirring well between each interval and continuing with 30 second heat bursts until it’s melted and smooth. Pour over the top of the cooled cake.