One half-sheet pan
14 ounces (400 g) walnuts
1 pound, 8 ounces (680 g) sweet dark chocolate
1 pound (455 g) unsalted butter
1 pound, 12 ounces (795 g) granulated sugar
8 eggs
1 teaspoon (5 ml) vanilla extract
1 pound (3 1/2 cups or 455 grams) bread flour
½ teaspoon (2 g) baking powder
6 ounces (170 g) dark raisins (optional)
- Coarsely chop walnuts and set aside.
- Cut chocolate into coarse chunks and melt with butter in a double broiler. If you do not own a double broiler you can improvise by placing the chocolate and butter in a small bowl or pot and melting them over a larger pot of simmering water. Set aside to cool.
- Line the bottom of the pan with parchment paper.
- In a large sized bowl whip the sugar, eggs, and vanilla at high speed until light and fluffy. Fold into the cooled chocolate mixture.
- Sift flour with baking powder and stir into chocolate mixture.
- Add 12 ounces (340 g) of the walnuts (and raisins if you like).
- Spread the batter evenly in the prepared pan. Sprinkle the remaining 2 ounces (55 g) of walnuts over the top.
- Bake at 400℉ (250℃) for about 30 minutes or until completely set but still slightly soft. Cool and slice into pieces of the desired size.
