Three-quarters cup of sugar
One-half cup of butter or margarine, softened
Two large eggs
One and one-half cups of all-purpose flour
Two tablespoons of baking powder
Two-thirds cup of milk
One-third cup of melted dark chocolate
Four tablespoons of sugar (for the walnut filling)
One-third cup of chopped walnuts or hazelnuts
Three-quarters cup of sugar
One-half cup of butter or margarine, softened
Two large eggs
One and one-half cups of all-purpose flour
Two tablespoons of baking powder
Two-thirds cup of milk
One-third cup of melted dark chocolate
Four tablespoons of sugar (for the walnut filling)
One-third cup of chopped walnuts or hazelnuts
In a large mixing bowl, beat the sugar and butter until light and fluffy
Add the eggs one at a time, beating well after each addition
Sift together the flour, baking powder, and salt
Alternate adding the dry ingredients with the milk, beating well after each addition, until smooth and creamy
Butter a 20-centimeter cake pan and fill it one-third full of batter
Sprinkle half of the walnut mixture over the batter
Repeat the layers, finishing with a layer of batter
Bake in a moderate oven (170°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean
Let cool in the pan for 5 minutes and then invert onto a serving plate
Dust with powdered sugar, if desired
Serve warm.
