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- 6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
- 8 ounces bittersweet or semisweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped
- Dark Chocolate Glaze
- 4oz dark chocolate (mine was 70%), broken into chunks
- 1/2 cup heavy cream
View Full Recipe at Thyme for Cooking, the Blog
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