Recipe: Warm Buttery Walnut Cake (using grated chocolate, 8-inch square)

WARM BUTTERY WALNUT CAKE

1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla
1 egg, separated
1 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup grated semi-sweet chocolate
1/4 cup grated or finely ground walnuts
1 egg white, beaten to form stiff peaks
FOR DUSTING TOP:
Powdered sugar
Unsweetened cocoa powder

Heat oven to 375 degrees F. Butter and flour an 8-inch cake pan.

Mix butter, sugar and vanilla together. Add egg yolk; set aside.

Sift cake flour, baking powder and salt together. Alternate adding milk and flour mixture. Beat until smooth. Add semi-sweet chocolate and nuts.

Beat egg white to form stiff peaks; fold into batter. Pour batter into prepared cake pan.

Bake for 25 minutes.

Unmold while still warm and dust with powdered sugar and cocoa powder, using a sieve (tap it gently over the surface).

Slice and serve warm.

Makes one (8x8-inch) cake, 8 servings
Adapted from source: Chef Sarah Stegner of the Ritz-Carlton in Chicago for the American Butter Institute, from The Knoxville News-Sentinel, July 22, 2002