NOTE: I have used a traditional recipe for karidopita and have substituted some of the flour with chocolate. This can be done with most recipes, so be creative. This cake keeps well and can be made at least 2 days in advance.

Ingredients:
1 cup of unsalted butter
1 1/2 cups of sugar
1 1/2 cups of flour
1/2 cup of drinking chocolate
1 cup of walnut meal
1 cup of coarsely ground walnuts
8 eggs
1 teaspoon of cinnamon
6 teaspoons of baking powder

Method:
1. Sift baking powder with flour and put aside
2. Mix butter and sugar till light and fluffy
3. Add eggs one by one and mix well
4. Add cinnamon
5. Add the walnut meal, flour, chocolate and walnuts and mix well
6. Pour into a cake dish that is deep or 34x23x5 cm
7. Bake in a preheated on 200 °C oven for 40 minutes. Do not remove from tin
8. Allow the cake to cool, when cooled pour syrup on top

Syrup:
2 cups water
1 cup of sugar
2 cinnamon sticks
6 cloves
2 lemon rinds or few drops of lemon juice (this is so the syrup does not crystallise)

Method:
1. Boil all the ingredients together for about 10 minutes making sure that the syrup is loose
2. Remove from heat, allow it to cool till warm. Pour evenly and slowly over the cake so that it has time to absorb the syrup
3. Allow the cake to stand for at least 2 to 3 hours more if possible
4. Turn out of tin or leave it in
5. Sprinkle with walnuts and cinnamon