Weigh 3 ounces of chocolate on kitchen scales before adding to a small pot. On LOW heat, melt the chocolate with ½ c water. Set aside to cool.
Place ½ c raw walnuts (or hazelnuts) on a baking tray and bake 10 minutes at 350°C. Remove from oven and allow to cool.
Measure flour, nut flour, cardamom, sea salt and cocoa (if you prefer a double-chocolate torte) and add to a medium mixing bowl. Stir until well mixed.
Crack and add 5 eggs to a large mixing bowl. Beat until thick and foamy.
Add one-third of the brown sugar to the eggs and beat in between. Repeat three times.
Gently stir in the flour mixture.
Add cooled melted chocolate and gently stir until mixed.
Add dry-roasted walnuts and gently stir until mixed.
Add to the prepared springform pan and bake for 45 minutes at 350°C. Test for doneness with a toothpick.
Test for doneness by inserting a toothpick. If the wood is clean, your torte is baked. If some mixture sticks, cook a further 5-10 minutes before re-testing.
Remove from oven and allow to cool on a tray for 10 minutes BEFORE opening the spring.
Remove the pan, base and parchment paper and allow the torte to cool for at least 30 minutes before serving. If you are icing the torte, wait at least 1 hour.
Serve slices with fresh berries and vanilla ice cream topped off with fresh grated chocolate, or keep it simple and serve the torte on its own.