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1
Preheat oven to 375; Line three 9 inch round cake pans with waxed paper; set aside.
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2
Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
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3
In another mixing bowl, beat egg yolks until slightly thickened.
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4
Gradually add 1 cup of the granulated sugar beating until thick and lemon colored; beat in vanilla.
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5
Combine nuts, bread crumbs, baking powder and 1/2 teaspoon of the salt; stir into the egg mixture until combined.
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6
Add remaining 1/4 teaspoon of the salt to the egg whites and beat with electric mixer on medium speed until soft peaks form.
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7
Gradually beat in remaining 1/2 cup of the granulated sugar, 2 tablespoons at a timebeating on high until stiff glossy peaks form and the sugar is completely dissolved.
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8
Gradually fold egg white mixture into the batter until just blended.
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9
Divide batter amongst prepared cake pans and bake in preheated oven for 20-25 minutes.
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10
Cool 20 minutes, then remove from pans and complete cooling on wire racks; remove waxed paper.
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11
In a small bowl, beat heavy cream until it begins to thicken.
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12
Add confectioner's sugar and vanilla, beating until stiff peaks form.
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13
Cover and chill until you're ready to assemble the cake.
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14
In a large saucepan, melt butter and chocolate over low heat; then remove from burner.
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15
Stir in coffee, vanilla and confectioner's sugar.
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16
Spread the chilled filling between the three layers, stacking them as you go.
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17
Then cover the tops and sides of the cake with the mocha frosting; garnish with the pecan halves.
