Servings: 10 to 15
Set a large mixer bowl in a sink filled with 5 cm of warm water. Separate eggs (you should have about 1.5 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). 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). Cut a waxed paper liner for the bottom of a 25 cm tube pan, cutting it 1 cm wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the two third cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the quarter cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 180ºC for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper.
Prepare glaze spread over top and sides of cake.
*Dark Chocolate Glaze*
In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 0.75 cup.