8 ounces unsweetened chocolate
1 cup unsalted butter, at room temperature
3 cups confectioners’ sugar
8 eggs, separated
1 cup chopped walnuts
1 cup heavy cream
Shaved chocolate for decoration
Preheat oven to 1200. Set the chocolate in a bowl in the preheated oven to melt. – Reset the oven to 350F after removal of bowl.
Beat the butter in the bowl of an electric mixer, gradually adding the sugar. When light and fluffy, add the egg yolks, beating constantly. Stir in the melted chocolate. Beat the egg whites until stiff and fold them into chocolate mixture. Remove a third of the mixture and set it aside as a filling. Stir chopped nuts into remaining batter. Spoon equal amounts of batter into two 9-inch pans (lined with wax paper), smooth the tops. Bake for 17 mins.
Remove pans from oven and loosen cakes by running a knife around the inside rim. Place a rack over one of the pans and invert cake onto rack. Repeat with a second rack and other cake. Remove wax paper and let cakes cool. Spoon reserved filling onto the top of one of the cake, and placed the second cake on top. Whip cream. Frost the top and sides of the cake with whipped cream and decorate with shaved chocolate curls.