Heat the oven to 180C (160C fan oven), Gas 4. Line a 23cm (9inch) square tin with baking paper
Melt butter and chocolate over simmering water and mix till smooth.
Add the nuts.
In a large separate bowl mix the cocoa powder, flour, baking powder and sugar then add the chocolate mixture to this.
Beat the eggs and mix in thoroughly till you have a silky consistency
Pour the mixture into the prepared tin and put the tin in the oven.
Bake for around 25 minutes until well risen and firm to the touch.
Allow them to cool in the tin. Dust with icing sugar, if you like then transfer to a chopping board (carefully) and cut into squares
Important - don't over bake them - they should be gooey in the middle.
As a pudding serve with creme fraiche with a little grated orange zest mixed in. Yum!
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