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1
Beat the 12 egg Yolks until light and beat in the sugar gradually (a tablespoon at a time).
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2
Beat until lemon colored, light and fluffy.
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3
Fold in the bread crumbs and the nuts.
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4
Beat the 12 egg whites until stiff.
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5
Lighten the nut mixture with a bit of the egg whites and then genly fold into the mixture the rest of the whites.
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6
Butter 2 deep layer pans 9 or 10 inch springform pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs.
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7
Regular pans can be used, in this case use parchment paper for the bottom of pan and grease the paper also.
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8
Bake in a 325 F.
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9
oven for about 30--35 minutes.
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10
Test cake with a toothpick in the centre of the cake, if it comes out clean the cake is done.
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11
Cool for 10 minutes and gently with a knife go around the cake to loosen and gently invert and place on a cake rack.
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12
Fill and frost the cake with the filling.
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13
If you wish more layers cut each cake in half and fill so that you will have 4 layers.
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14
FOR THE BUTTERCREAM FILLING AND ICING: Over simmering water in a double boiler add 1 cup HOT strong coffee and add the chocolate, mixing well to melt.
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15
In a separate bowl-- Beat the 5 egg yolks until light and set aside.
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16
Blend 2 1/2 Tablespoons of the flour in the remaining 1/2 cup COLD coffee and blend well until smooth and free of any lumps.
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17
Add the flour mixture to the whipped egg yolks and mix well.
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18
Add this mixture whisking quickly to the melted chocolate (in the double boiler) and cook until thickens stirring frequently for about 10 minutes.
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19
When mixture has thickened set it aside to COOL.
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20
Beat 1 cup unsalted butter with the 1 cup of sugar until light and fluffy and gradually beat in the cold chocolate pudding mixture little at a time into the butter and beat until fluffy.
