Ingredients
2 ounces (2 squares) unsweetened chocolate
1/2 cup (1 stick) butter
1 teaspoon vanilla
1 cup cake flour
1 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1 cup large walnut pieces
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Preheat oven to 350 F. Butter and flour an 8 or 9 inch springform pan. Melt chocolate and butter in double boiler; stir in the vanilla. Mix flour, sugar, cream of tartar, baking soda, and salt together in mixer bowl. Add chocolate mixture, milk, and eggs and beat until smooth. Fold in walnuts. Spread in pan and bake for 30 minutes or more, depending on diameter of springform pan.
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Achievable elevated desserts — laminated doughs, cakes, custards
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons