Passover Dark Chocolate Nut Cake

Description
Servings: 10 to 15

Ingredients

 * 10 to 12 eggs
 * 3 oz unsweetened chocolate
 * ½ cup semisweet chocolate pieces
 * ⅔ cup sugar
 * 2 cup very finely chopped almonds or pecans
 * ¾ tsp pure vanilla
 * ¼ tsp almond extract
 * ¼ cup sugar

Dark chocolate glaze

 * 1 cup semisweet chocolate pieces
 * 1 tsp butter or margarine
 * ½ tsp instant coffee crystals
 * 1 tbsp hot water
 * 3 tbsp dairy sour cream
 * ¼ tsp maple flavoring

Directions

 * 1) Set a large mixer bowl in a sink filled with 2 inches of warm water.
 * 2) Separate eggs (you should have about 1½ 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 ⅔ 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.
 * 19) Run a knife around the edge of the pan and center to loosen.
 * 20) Cool in pan for 1 hour.
 * 21) Invert onto cake plate.
 * 22) Remove waxed paper.
 * 23) Prepare glaze; spread over top and sides of cake.

Dark chocolate glaze

 * 1) In a small heavy saucepan or skillet, melt chocolate over low heat.
 * 2) Remove from heat and stir in butter or margarine.
 * 3) In a small bowl, dissolve instant coffee in hot water.
 * 4) Stir in the sour cream and maple flavoring.
 * 5) Add sour cream mixture to chocolate, stirring till smooth and shiny.