Passover Dark Chocolate Nut Cake

Ingredients

 * 10 	 	To 12 eggs
 * 3 	oz 	unsweetened chocolate
 * 1/2 	cup 	semisweet chocolate pieces
 * 2/3 	cup 	Sugar
 * 2 	cup 	Very finely chopped almonds or pecans
 * 3/4 	tsp 	Pure vanilla
 * 1/4 	tsp 	almond extract
 * 1/4 	cup 	Sugar

dark chocolate GLAZE

 * 1 	cup 	semisweet chocolate pieces
 * 1 	tsp 	butter or margarine
 * 1/2 	tsp 	Instant coffee crystals
 * 1 	tbsp 	Hot water
 * 3 	tbsp 	Dairy sour cream
 * 1/4 	tsp 	Maple flavoring

Directions

 * 1) Servings: 10 to 15 directions: set a large mixer bowl in a sink filled with 2 inches of warm water.
 * 2) Separate eggs (you should have about 1 ½ cups whites).
 * 3) 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).
 * 4) Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat.
 * 5) Turn off heat and stir (chocolate will continue to melt).
 * 6) Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it ½" wider than the pan and the center hole slightly larger than the tube.
 * 7) Grease pan thoroughly.
 * 8) Place liner in pan and grease liner.
 * 9) Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they"re thick and lemon colored.
 * 10) Add the 2/3 cup Sugar, beating till very thick.
 * 11) Stir in the melted chocolate and chopped nuts.
 * 12) Thoroughly wash and dry beaters.
 * 13) Beat egg whites with vanilla and almond extract till foamy.
 * 14) Gradually add the ¼ cup Sugar to egg whites, beating till soft peaks form.
 * 15) Lighten egg yolk mixture with about 2 cups beaten egg whites.
 * 16) Add to the remaining egg white mixture and fold together to combine.
 * 17) Turn batter into prepared pan.
 * 18) Bake at 350°F for about 40 minutes or till top springs back when lightly touched.<BR>
 * 19) Run a knife around the edge of the pan and center to loosen.<BR>
 * 20) Cool in pan for 1 hour.<BR>
 * 21) Invert onto cake plate.<BR>
 * 22) Remove waxed paper.<BR>
 * 23) Prepare glaze; spread over top and sides of cake.<BR>
 * 24) dark chocolate glaze: in a small heavy saucepan or skillet, melt chocolate over low heat.<BR>
 * 25) Remove from heat and stir in butter or margarine.<BR>
 * 26) In a small bowl, dissolve instant coffee in hot water.<BR>
 * 27) Stir in the sour cream and maple flavoring.<BR>
 * 28) Add sour cream mixture to chocolate, stirring till smooth and shiny.