Melt thea and couverture in the microwave. Meanwhile, beat the eggs with a whisk or mixer (a little frothy).
Stir in sugar and nuts, stir in melted thea and chocolate until smooth and slowly stir into cake mixture.
Add flour and stir to combine. Pour into a greased loaf pan and bake for about 30 minutes at 170 degrees in the oven (top/bottom heat).
The chocolate cake is ready when it is nice and firm on the outside, but still soft on the inside.
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