Tara O' Brady'S Cinnamon Walnut Mud Cake

• 2 sticks (8 ounces) unsalted butter, plus more for greasing the pan
• 12 ounces semisweet chocolate, chopped (or 8 ounces semisweet plus 4 ounces dark)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 4 eggs
• 1 cup dark brown sugar (packed)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts, toasted and lightly salted while still warm
• Cocoa powder and whipped cream, to serve

1. Lightly butter a 10-inch springform pan, then line the bottom with a circle of parchment paper and the sides with parchment strips.
2. Heat the oven to 350u0b0 F.
3. In a saucepan over medium heat, melt the butter with the chocolate, stirring until smooth. Remove from heat to cool slightly.
4. In a small bowl, sift or whisk together the flour, baking powder, cinnamon and salt.
5. In a medium bowl, whisk together the eggs, sugar, and vanilla just until the sugar is dissolved. The mixture should barely lighten in color and there should be a layer of bubbles on the surface but not throughout.
6. Pour the egg mixture into the chocolate and stir to combine. Fold in the flour mixture, being careful not to over-mix. Stir in the walnuts.
7. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the center is puffed and cracked. A cake tester should come out with moist crumbs that are gooey but not liquidy. The cake will continue to cook as it cools and falls.
8. Remove the cake to a wire rack to come to room temperature. To serve, release the sides of the springform carefully and remove the parchment paper. Top with whipped cream and dust with cocoa powder.

unsalted butter, chocolate, flour, baking powder, ground cinnamon, salt, eggs, brown sugar, vanilla, walnuts, cocoa

Taken from food52.com/recipes/66538-tara-o-brady-s-cinnamon-walnut-mud-cake (may not work)