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Preheat oven to 180C.
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Grease a 20cm round cake or spring
form tin, line with greaseproof paper and grease paper.
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In a small pan, heat butter and
chopped chocolate over low heat until just melted and smooth.
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Add sugar and vanilla.
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Cook, stirring constantly, until sugar
dissolves.
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Cool slightly then stir in beaten
eggs.
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Sift flour and baking powder three
times into a bowl.
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Thoroughly fold into chocolate
mixture, then fold in nuts.
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Turn mixture into prepared tin,
smoothing surface.
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Bake for 30 minutes until cake pulls
from side of tin and a sugary glaze forms on the surface.
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Cool completely in tin on a wire rack.
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Just before serving, dust with icing
sugar.
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Cut into wedges and serve with sauces.
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To prepare sauces: in a pan gently
heat cream until boiling.
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In a bowl beat egg yolks and sugar
until blended.
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Gradually add scalded cream, mixing
well.
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Return mixture to pan.
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Cook, stirring constantly over low
heat, until sauce slightly thickens and coats the spoon (do not
boil).
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Divide sauce equally between two bowls
(pouring through a strainer, if lumpy).
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Stir melted chocolate into one bowl;
vanilla into the other bowl.
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Cover surfaces of sauces directly with
plastic wrap.
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Cool, then chill until needed.