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1
For the chocolate glaze, in top of double boiler set over, but not touching, simmering water (or possibly in microwave), heat chocolate, coffee, preserves and liqueur, if using.
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2
With wooden spoon, stir constantly till mix is melted and well blended.
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3
Let cold before glazing cake or possibly transfer to glass bowl, cover with plastic wrap and chill.
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4
Serve warm or possibly cool.
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5
Toast walnuts on baking sheet in 350-degree oven till golden brown and fragrant, about 15 min.
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6
Brush 10-inch fluted tube pan with melted margarine.
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7
Sprinkle with grnd walnuts.
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8
In bowl of heavy-duty electric mixer, beat room-temperature margarine and sugar on medium speed till light and fluffy.
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9
Beat in egg yolks, 1 at a time, till well blended.
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10
Sift flour, baking pwdr, cloves, cinnamon, allspice and salt in medium bowl.
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11
Spoon flour mix into margarine mix alternately with orange juice till completely blended.
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12
Stir in melted chocolate, toasted walnuts and vanilla.
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13
Beat egg whites on high speed till stiff, 2 to 3 min; fold into batter.
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14
Pour batter into prepared pan.
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15
Bake at 325 degrees till toothpick inserted into center of cake comes out clean and cake begins to shrink away from sides of pan, about 50 min.
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16
Cold cake in pan on wire rack.
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17
Carefully loosen sides and center of cake from pan and invert onto cake plate.
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18
Garnish with Chocolate Glaze.
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19
This recipe yields 16 servings.
