1 1/2 cups walnuts; coarsely chopped
1/2 cup flour
1 pinch Salt
1 tablespoon Dark rum
1/4 cup Sugar
1/2 cup Dark corn syrup
3 ounces Bittersweet or semisweet chocolate; finely chopped
3 tablespoons Butter
Preheat oven to 350 degrees and set a rack at the middle level.
Butter an 8-inch square pan, and line the bottom with a square of parchment or waxed paper.
Combine the walnuts and flour and set aside. In a medium bowl, whisk the eggs with salt and rum. In a saucepan, stir the sugar and corn syrup well to mix. Place over low heat and bring to a boil. Remove from the heat and add the chocolate and butter. Allow to stand for 3 or 4 minutes, then whisk smooth. Whisk the chocolate mixture into the egg mixture. Stir in the walnuts and flour.
Pour the batter into the prepared pan and bake for about 35 minutes, until set and firm. Cool in the pan on a rack. Unmold and cut into 2-inch squares.
Source: Nick Malgieri