Ingredients 配料
1 cup dark chocolate pieces 1杯黑巧克力渣
1 cup butter 1杯黄油
3/4 cup sugar 3/4杯白砂糖
3 eggs 3只鸡蛋
2/3 cup cake flour 2/3杯面包粉
A pinch of baking powder 一小撮发酵粉
1/4 cup walnuts chopped 1/4杯切碎的核桃仁
Melt the chocolate in a bain-marie. Once the chocolate melts, add the butter. (If you do not have a bain-marie, you can use a pan full of water with a pot in it. Pour the chocolate and butter in the pot.) Set aside the mixture once it’s melted.
把巧克力放入双层隔水炖锅融化，一旦融化，加入黄油。(如果你没有这种隔水炖锅，可以用个平底锅，盛满水，里面再放一个小锅，巧克力和黄油放在这个小锅里。)两个都融化后，放在一旁。
Add in the sugar and whole eggs. Beat the mixture with a wooden spoon until you obtain a fluffy texture.
加入白糖和整只鸡蛋。用木勺搅拌，直至质感蓬松。
Add the flour and baking powder together. Add the walnuts.
加入面粉和发酵粉，加入核桃仁。
Pour the mixture in a greased mold or non-stick bakeware. Bake at 180℃ for 30 to 40 minutes. Let it cool for 45 minutes, or if you can wait, until the morning.
把这些糊糊倒入抹过油的模具或者不粘烤具。180℃烘培30至40分钟。冷却45分钟，也可第二天早上享用。
chef introduction:
Frédéric Le Gac is the executive pastry chef at The Westin Beijing Financial Street. This French native obtained his diploma in bakery’s craft and trade, pastry and confectionery while working as an apprentice from 1994 to 1998. He has over 18 years of experience, and has worked at leading luxury hotels in France, Egypt, the US, the Middle East, Norway, Belgium, and now Beijing. When not whipping up sweet confectionery, Chef Frédéric pursues his interests in music, travel and photography.
photo by mitchell pe masilum
