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8 oz. dark chocolate
8 tbsp. (½ cup) butter
3 eggs
1 cup sugar
1 tsp. salt
1 tbsp. vanilla
1 cup nuts, chopped
1 ¾ cups sifted einkorn flour
½ tsp. baking powder

  1. Preheat oven to 350°F (non-convection).
  2. Butter an 8- inch square cake pan and if you prefer, line with wax paper (allow overhang).
  3. Whisk together sifted and measured einkorn flour and baking powder in separate bowl; set aside.
  4. In a heatproof bowl, set chocolate and butter over a small saucepan of simmering water to melt. (120°F); set aside.
  5. Whip eggs, sugar and salt until pale and thick.
  6. Add the melted chocolate and butter then stir in the vanilla and chopped nuts.
  7. Add einkorn flour and baking powder to batter, combine well.
  8. Pour batter into lined pan; bake in water bath for 45-50 minutes. A water bath keeps the oven moisture high and heat gentle. (Bake the cake pan in a larger baking pan containing water, but make sure to leave at least 1 inch of space above the water.)
Additional Tips

Historical Note:
In Italian, water bath is called bagnomaria. This cooking method was brought to France by Caterina De Medici and her cooking staff from Florence. Caterina, daughter of Lorenzo De Medici who ruled Florence during the 16th century, went to France to wed King Henry II at age 14. She brought with her an entourage of chefs from Florence, as she found French cooking to be inadequate. Supposedly, it was her Florentine influence that founded the renowned French cuisine, at least that is how the story goes in Italy. Maria de Cleofa, alchemist from Florence in that epic, is known to be the developer of the double boiler or water bath.