---------- Recipe via Meal-Master (tm) v8.02
       Title: Passover Dark Chocolate Nut Cake
  Categories: Chocolate, Cakes
       Yield: 10 servings
      10    To 12 eggs                        1/4 c  Sugar
       3 oz Unsweetened chocolate                    DARK CHOCOLATE GLAZE:
     1/2 c  Semisweet chocolate pieces          1 c  Semisweet chocolate pieces
     2/3 c  Sugar                               1 ts Butter or margarine
       2 c  Very finely chopped almonds       1/2 ts Instant coffee crystals
            -or pecans                          1 tb Hot water
     3/4 ts Pure vanilla                        3 tb Dairy sour cream
     1/4 ts Almond extract                    1/4 ts Maple flavoring
   Servings: 10 to 15
   DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm
   water. Separate eggs (you should have about 1 1/2 cups whites). Pour the
   whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or
   let separated eggs stand, covered, at room temperature for 30 minutes).
   Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate
   and semisweet chocolate pieces over low heat. Turn off heat and stir
   (chocolate will continue to melt).
   Cut a waxed paper liner for the bottom of a 10 tube pan, cutting it 1/2
   wider than the pan and the center hole slightly larger than the tube.
   Grease pan thoroughly. Place liner in pan and grease liner.
   Beat egg yolks with an electric mixer on high speed for about 4 minutes or
   till they're thick and lemon colored. Add the 2/3 cup sugar, beating till
   very thick. Stir in the melted chocolate and chopped nuts.
   Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond
   extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating
   till soft peaks form.
   Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the
   remaining egg white mixture and fold together to combine. Turn batter into
   prepared pan.
   Bake at 350-F for about 40 minutes or till top springs back when lightly
   touched. Run a knife around the edge of the pan and center to loosen. Cool
   in pan for 1 hour. Invert onto cake plate. Remove waxed paper.
   Prepare glaze; spread over top and sides of cake.
   Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate
   over low heat. Remove from heat and stir in butter or margarine. In a small
   bowl, dissolve instant coffee in hot water. Stir in the sour cream and
   maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
   and shiny. Makes 3/4 cup.
   Source: Midwest Living Magazine, April 1991
   From: Sallie Austin