1. Prepare the materials.
2. The walnuts are roasted in the oven until they are fragrant.
3. Cut the chocolate and butter into small pieces and heat over water until melted.
4. Let the chocolate butter liquid cool about 40 degrees, pour in the powdered sugar and stir evenly.
5. Add the egg liquid slowly in portions, and stir evenly without whisking.
6. Sift in the low-powder and cocoa powder in batches, and mix well by cutting and mixing.
7. Pour the batter into the mold, then pour the roasted walnut kernels onto the surface of the batter, knock the mold on the table a few times, and let the batter flatten out.
8. Preheat the oven, 180 degrees, middle level, bake for 30 minutes, and out of the oven.
9. Cut into pieces.
Tips:Toast the walnuts first is to make the walnuts more fragrant and also easy to peel, otherwise the cake will become astringent
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