Directions

Batter: Preheat the oven to 350°F. Butter the bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter the parchment paper. Melt the 60% Cacao Bittersweet chocolate (broken into 1-inch pieces) and 8 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat and set aside. Combine the egg yolks, 2 tablespoons of the sugar, 1 teaspoon of vanilla extract, and salt, and beat lightly until well combined. Add the egg mixture to the chocolate, one tablespoon at a time, whisking continuously. In a separate bowl, combine the egg whites and the 6 remaining tablespoons of sugar and whip until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not overmix.)

Spread the batter in the prepared pan. Bake on the lower shelf of the preheated oven for 30 to 35 minutes, or until cracked on top and a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool. (Cake will shrink down as it cools.) Remove the pan, and discard the parchment paper.

Glaze: To make the frosting, melt the Semi-Sweet chocolate and 3 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat. Stir in the milk, syrup, and 1/4 teaspoon of vanilla extract. Place the cake layer (still on the rack) over a baking sheet. When the glaze has cooled, pour onto the center of the cake and let it run down the sides. Use a spatula to smooth glaze and coat the sides. Decorate the sides of the cake by pressing the nuts into the glaze. Transfer to the refrigerator, and allow glaze to set, approximately 10 minutes.