Categories: Cakes, Chocolate 
      Yield: 10 servings 
  
     10    To 12 eggs 
      3 oz Unsweetened chocolate 
    1/2 c  Semisweet chocolate pieces 
    2/3 c  Sugar 
      2 c  Very finely chopped almonds 
           -or pecans 
    3/4 ts Pure vanilla 
    1/4 ts Almond extract 
    1/4 c  Sugar 
           DARK CHOCOLATE GLAZE: 
      1 c  Semisweet chocolate pieces 
      1 ts Butter or margarine 
    1/2 ts Instant coffee crystals 
      1 tb Hot water 
      3 tb Dairy sour cream 
    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