-
1
TO MAKE THE CAKE:
-
2
Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
-
3
NOTE:
-
4
it is best to separate eggs while they are still cold, straight from the fridge.
-
5
(you should have about 1 1/2 cups whites). 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).
-
6
Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
-
7
Preheat oven to 350u00b0F.
-
8
Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
-
9
Grease pan thoroughly.
-
10
Place liner in pan and grease liner.
-
11
Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
-
12
Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
-
13
Thoroughly wash and dry beaters.
-
14
Beat egg whites with vanilla and almond extract till foamy.
-
15
Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
-
16
Lighten egg yolk mixture with about 2 cups beaten egg whites.
-
17
Add to the remaining egg white mixture and fold together to combine.
-
18
Turn batter into prepared pan.
-
19
Bake for about 40 minutes or till top springs back when lightly touched.
-
20
Run a knife around the edge of the pan and center to loosen.
-
21
Cool in pan for 1 hour.
-
22
INVERT onto cake plate. Remove waxed paper.
-
23
Spread glaze over top and sides of cake.
-
24
TO MAKE THE DARK CHOCOLATE GLAZE:
-
25
In a small heavy saucepan or skillet, melt chocolate over low heat.
-
26
Remove from heat and stir in butter or margarine.
-
27
In a small bowl, dissolve instant coffee in hot water.
-
28
Stir in the sour cream and maple flavoring.
-
29
Add sour cream mixture to chocolate, stirring till smooth and shiny.
