Prepare the Cake

Preheat the oven to 170°C (340°F), fan setting.

Beat the eggs and sugar in a mixer for 7-8 minutes, until the mixture becomes light, fluffy, and triples in volume.

In a bowl, sift together the flour, cocoa, baking powder, salt, cinnamon, cloves, nutmeg, and vanilla, then mix in the semolina.

Gently fold the dry ingredients into the beaten eggs using a spatula, making sure to keep the mixture airy.

Add the walnuts and sunflower oil, folding them in carefully.

Stir in the chopped chocolate, ensuring an even distribution.

Pour the batter into a greased 32cm round cake pan (or a 25×35cm rectangular pan).

Bake on the middle rack for 40 minutes, without opening the oven door.

Let the cake cool completely before adding the syrup.

Prepare the Syrup

In a saucepan, bring the water, sugar, and lemon peel to a boil. Simmer for 4-5 minutes.

Add the lemon juice in the final minute.

Remove from heat and stir in the brandy. Let the syrup cool to lukewarm temperature.

Soak the Cake

Slowly pour the lukewarm syrup over the completely cooled cake, allowing it to absorb gradually.

Let the cake rest until fully cooled and set.

Prepare the Chocolate Topping

Heat the heavy cream until it just begins to simmer.

Pour over the chopped chocolate, let sit for 1-2 minutes, then stir until smooth.

Spread the ganache evenly over the cake.

Sprinkle with chopped walnuts for an elegant finish.