Chocolate Cake with Nuts

Melt 4 tablespoons of unsalted butter or margarine in a small saucepan

Add the cocoa powder and stir to combine

Cook over low heat, stirring constantly, until the mixture starts to bubble

Add the Karo syrup, heavy cream, and cook, stirring constantly, until the mixture comes to a boil

Remove from heat and add the chopped nuts or hazelnuts

Stir to combine

Pour into an ungreased 9-inch round cake pan with a hole in the center

Let cool

Prepare the cake batter: sift together the flour and yeast

In a large bowl, beat the remaining butter or margarine until creamy

Add the cocoa powder gradually, beating until smooth

Add the egg yolks, melted chocolate, and vanilla extract

Beat until well combined

Alternate adding the dry ingredients and milk, beating until just combined

Beat the egg whites in a separate bowl until stiff peaks form

Fold into the batter until no white streaks remain

Bake at 170°C for 45 minutes or until a toothpick inserted into the center of the cake comes out clean

Let cool on a wire rack before serving with whipped cream.