Brownie Torta with Walnuts

Preheat the oven to 180°C (moderate)

Combine the walnuts, flour, and salt in a processor

Process for 1 minute until the walnuts are finely ground

In a medium bowl, beat the butter with confectioners' sugar until light and fluffy

Add the flour mixture and mix until granular

With your fingers, press the dough into a 23cm diameter tin

Bake for 20 minutes or until set

Remove from the oven and let cool

Prepare the filling: in a small saucepan, melt the butter and chocolate over low heat

Remove from the heat, stir in the vanilla extract, and let cool for 10 minutes or until lukewarm

In a medium bowl, mix together the flour and salt. Reserve

Beat the eggs with confectioners' sugar until thickened and pale yellow

Add the chocolate mixture, then the flour, and mix well

Spread the filling over the crust

Bake at 120°C (low heat) until puffed and cracked on top

Let cool in the tin and remove the ring once cooled. Reserve

Make the topping when the torta is cool

Melt the chocolate in a double boiler and spread over the torta with an offset spatula

Let sit at room temperature until the glaze sets

Serves 12

403 calories per serving.