Serves                8

Preheat oven to 350 degrees

Requires 1 8-inch cake pan

Ingredients

8 ounces good quality semi-sweet chocolate

3 egg yolks

1 teaspoon vanilla

½ cup granulated sugar

Pinch of salt

For the Crust

Ingredients

½ cup pecans

½ cup walnuts

½ cup granulated sugar

½ cup unsalted butter

½ teaspoon vanilla extract

½ teaspoon salt

Directions

For the crust

Place the nuts in a food processor, and pulse until slightly pulverized.

Add the remaining crust ingredients continuing to mix until thoroughly combined.

Spray the 8-inch pan with non-stick cooking oil.

Put the nut mixture in the pan pressing down lightly on the bottom. Press the crust against the sides so that it rises ½ inch from the bottom.

Nut Crust

For the Filling

Chop the chocolate into small chunks and place in a plastic bowl. Microwave the chocolate for 30 seconds at a time until it is melted and smooth. This usually takes 3 minutes.

Chopped Chocolate

Set aside and let cool for 5 minutes.

Place the egg yolks in a mixing bowl, and beat on high until soft peaks form.

Egg Yolks, Soft Peaks

Add the sugar, and vanilla- mix for 1 minute.

Carefully fold the egg yolk mixture into the chocolate mixture.

Chocolate and Whipped Egg Yolks

Put the chocolate mixture into the cake pan and place into a 350-degree oven for 30-40 minutes.

When the cake is done cooking, the top will crack slightly.

Remove from the oven and let cool for at least 2 hours.

Cut and serve with ice cream, fresh fruit, or chocolate sauce.