4 oz. unsweetened chocolate
2 sticks (1/2 lb.) unsalted butter
4 lg. eggs, extra large if eggs are running small
2 c. sugar
1 c. unsifted all purpose flour
1 tbsp. Myer's dark Jamaican rum
2 tsp. vanilla
1/4 tsp. salt
2 c. walnuts, broken in lg. pieces

ICING AND DECORATION:

1 1/2 oz. unsweetened chocolate
1 1/2 tbsp. butter, melted
1 1/2 c. unsifted powdered sugar
1 1/2 tbsp. Myer's dark Jamaican rum
1 tbsp. water, or more to make spreading consistency
12 perfect walnut or pecan halves

Preheat oven to 350 degrees. Grease with unsalted butter, a 9 inch layer cake pan, and line a circle of parchment paper (I use a coffee filter), and butter again. Set aside.

Melt the chocolate with the butter over low heat in a heavy bottomed saucepan or double boiler.

Place eggs in a large mixing bowl with the sugar and beat with a whisk, just until blended and smooth - do not over beat. Stir in the chocolate mixture. Add the flour, rum, vanilla, and salt; mix just until blended. Fold in nuts. Pour batter into the prepared pan.

Bake 45 minutes in the center of a 350 degree oven. Do not over bake. Cool 10 minutes in pan, then turn onto a rack, and remove the parchment paper. Ice while warm.

To make icing, melt the chocolate and butter over low heat. Blend in the powdered sugar, rum, and water. Spread immediately over warm torte. DO NOT FUSS WITH ICING TOO MUCH, OR IT WILL LOSE ITS GLOSS.

Press the 12 nut halves into icing bordering the top of torte. May be stored covered at room temperature for 3 days or frozen (uniced) for up to 2 months.

This torte cannot be tested to see if it is done, so you must have an oven thermometer if you are unsure of you oven.

Frosting should run onto the torte, so do the "wax paper trick" to protect the cake dish.