Torta caprese

The description of this Italian cake is "rich with a fudgy brownie texture". The recipe was similar to the Julia Child's chocolate almond cake I usually made in that you separate the eggs, beat them, then combined them together. This recipe uses no flour, it's nutty and quite sticky. It's Valentine's Day tomorrow hence the heart on the top of the cake.

Recipe (by Belinda Jeffery in Delicious magazine May 2010 pg 46 with modifications by me)

Ingredients:
1 & 1/4 cups of walnuts (BJ's recipe use 1.5 cups of pecans)
180g cooking chocolate (BJ uses dark chocolate)
4 eggs separated (my eggs are very small thus I reduced the amount of nuts)
1 cup of caster sugar
220g melted butter
1.5 tsp vanilla extract
1. Preheat oven to 170C
2. Grease and line springform cake pan, dust side with flour
3. Grind chocolate and nut in food processor until fine (not pasty)
4. Cream egg yolks and sugar, then mixed in butter, vanilla extract and nuts/chocolate mixture
5. Beat egg whites with a pinch of salt until quite stiff then mix into the egg yolk mixture (The recipe whisk in 1/4 of the egg white mixture first then fold in the rest, as long as you mix properly but gently that's fine I think)
6. Bake in oven for 45 minutes (recipe says 50 munites) until cake begins to pull away from the side and feels firm and wobble gently.
7 Cool and dust with icing sugar (BJ dust with cocoa and served with whipped cream)

ps I didn't follow the recipe of inverting the cake after cooling on rack for 10 minutes so the bottom of the cake is a little too sticky. I took it to Parents-in-law's tonight (Mothe-in-law did roast chicken), MIL and Lara liked it.