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1
Preheat oven to 350 degrees F.
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2
Butter the bottom and sides of a 10-inch round cake pan.
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3
Line the bottom with waxed or parchment paper.
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4
Flour the sides of the pan with matzo cake meal.
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5
In the top of a double boiler over barely simmering water, melt the butter and chocolate together, stirring frequently.
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6
Set aside to cool slightly.
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7
Whisk or beat the eggs, egg yolks, and sugar until very light and fluffy.
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8
Fold in the hot chocolate mixture.
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9
In a small bowl, combine the matzo meal and ground nuts.
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10
Fold into the chocolate-egg mixture.
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11
Pour into the prepared pan.
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12
Bake about 35 to 40 minutes, until top is firm and dry and a cake tester comes out almost clean (a few crumbs are OK).
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13
Cool in the pan for 20 minutes, then turn out onto a rack and let cool completely.
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14
Transfer to a serving plate and refrigerate 1 hour.
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15
Meanwhile, prepare the frosting:
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16
In the top of a double boiler over barely simmering water, beat the egg whites and sugar until very hot and the sugar has dissolved somewhat.
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17
Remove from heat; beat until cool, fluffy and smooth.
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18
Add butter and whip until smooth.
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19
If the mixture looks broken at this point, keep whipping and it will become smooth.
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20
Drizzle in the melted chocolate and coffee; beat until fluffy and smooth.
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21
With a flexible spatula, frost the chilled cake on the top and sides.
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22
Serve immediately or refrigerate up to 24 hours.
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23
Remove from the refrigerator 1 hour before serving.
