How to make
In a water bath, melt the chocolate and butter and let it cool. Then, while constantly whipping, add the eggs one at a time, stirring after each.
Add the flour sifted with the baking powder and salt, and the coffee. Once the mixture is homogenized, mix it with the crushed walnuts. Pour the mixture into a small baking tin, covered with baking paper.
Put it to bake in a heated 340°F (170 °C) oven, for about 25 minutes. The inside must remain more moist than the edges. Serve the chocolate cake decorated with fresh wild berries.
