Instructions: In top of double boiler, melt chocolate over simmering water. Whisk until smooth and set aside.

Preheat oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment paper and grease. With electric mixer, beat butter and sugars until fluffy; add eggs and beat until smooth. Add warm chocolate and vanilla; beat on low just until smooth. Sift flour and salt over batter and mix in. Stir in nuts.

Pour batter into the prepared pan and bake 30 to 35 minutes; the top will be still slightly moist, but edges will be dry and look crackled. Cool completely in pan on rack.

Run knife around edges of pan to loosen cake. Invert onto rack over piece of waxed paper on flat plate; peel off parchment and brush off any crumbs. Decorate by dusting powdered sugar through a paper doily to create a pattern. Wrap in plastic and store at room temperature.

To prepare sauce: Combine chocolate, cream and corn syrup in top of double boiler and gently melt over low heat. Whisk until smooth. Stir in liqueur and serve warm, ladled over wedges of cake.

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