½ cup cake flour
½ t baking powder
½ t salt
5 oz semi-sweet chocolate, grated
6 T unsalted butter, room temperature
1 ½ c confectioners’ sugar, sifted
2 large eggs
¾ t vanilla
1 t dark rum
½ c walnuts or pecans, chopped
Preheat oven to 350°. Line an 8-inch square baking pan with parchment. Lightly butter the bottom & sides of pan.
Sift together flour, baking powder & salt. Gently melt 2 oz chocolate in double boiler over hot, not boiling, water. Cool slightly. Cream butter & sugar in bowl of electric mixer. Beat in eggs one at a time. Beat in vanilla & rum. Stir in melted chocolate until just blended. At low speed, add dry ingredients. Do not over mix. Stir in chocolate & nuts with wooden spoon. Scrape batter into prepared pan. Bake 30 minutes or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Cool on a wire rack. Top with chocolate frosting. Serve warm or at room temperature.