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1
Separate eggs; let stand at room temperature for 30 minutes. In a large bowl, combine the ground walnuts, flour, cinnamon and salt; set aside. Grease the bottom of four 9-in. round baking pans; line with waxed paper. Dust with flour and set aside.
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2
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1 cup sugar, beating on high speed until thick and lemon-colored, about 10 minutes. Blend in vanilla. Gently stir 1/3 cup ground walnut mixture at a time into yolk mixture; fold in chopped walnuts.
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3
In another bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into prepared pans.
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4
Bake at 350u00b0 until cake springs back when lightly touched, 14-18 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
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5
For filling, in a heavy saucepan, bring sugar, water and coffee granules to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Add a small amount of hot mixture to egg yolks; return all to pan, stirring constantly. Cook until mixture thickens, about 2 minutes longer, stirring constantly. Remove from heat. Cool to room temperature.
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6
In a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter until fluffy, about 5 minutes. Gradually beat in coffee mixture and chocolate. Beat in confectioners' sugar until fluffy, about 5 minutes.
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7
For frosting, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
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8
Spread mocha filling between cake layers. Frost top and sides of cake with whipped cream; dust with gold dust. Refrigerate for at least 2 hours before serving.
