Chocolate Cake-Brownies With Creamy Nut Sauce

From Coup de pouce. Looks so good.

• Ready In: 2 hrs 35 mins
• Serves: 8

Ingredients

• Chocolate Cake

• 1 1⁄3 cups walnuts, toasted
• 4  ounces bittersweet chocolate, cut in pieces
• 1⁄2 cup butter
• 3  eggs
• 1⁄2 cup sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon vanilla

• Creamy Nut Sauce

• 3  tablespoons butter
• 2  tablespoons flour
• 3⁄4 cup heavy cream
• 3⁄4 cup sugar
• 1⁄4 teaspoon salt
• 2⁄3 cup walnuts, halves, toasted
• 1⁄2 teaspoon vanilla

Directions

1. Cake preparation: In a food processor, roughly grind walnuts. Set aside.
2. In a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water), melt the chocolate with butter while stirring until the mixture is creamy (personnaly I would melt the chocolate and butter in the microwave). Let cool slightly.
3. In a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy. Add salt and vanilla, then reserved walnuts and stir with a spoon. With a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much). Spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased).
4. Cook in a preheated oven of 350 F for about 30 minutes or until a tooth-pick inserted in the center comes out clean. Put the pan on a rack and let cool for 10 minutes, then remove from the pan.
5. Sauce Preparation: Meanwhile, in a saucepan, melt butter. With a whisk, incorporate the flour. Add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering. Keep cooking, stirring, for 2 minutes. Remove the saucepan from the heat and incorporate walnuts and vanilla. Let cool slightly.
6. When ready to serve, cut the cake in 8 slices (like a pie) and put creamy sauce on top.