1. Line a 26 cm cake tin with parchment paper. Oil with a piece of butter and flour with corn starch.

2. Preheat the oven to 200°C.

3. Cut the butter into small cubes and add to a large bowl, add the sugar and the egg yolks and whisk until well combined (fluffy and light yellow in color).

4. Break the chocolate into medium-small pieces and add to a small bowl. Cover with boiling water and let sit for 5 minutes, then pour out the water and whisk until you have a nice chocolate sauce.

5. Add the nuts, chocolate sauce, cocoa powder, corn starch and the baking powder and mix well.

6. In a separate bowl beat the egg whites with the salt to a peak.

7. Integrate the whites to the remaining batter (make sure not to over whisk, you want the batter to be fluffy).

8. Bake for about 30 to 35 minutes.

9. Let the cake cool.

10. Melt the chocolate just as you have done before for the cake. Spread over the cake.