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Preheat the oven to 325.

Butter an 8-inch cake pan and line the bottom with parchment paper. Melt the chocolate in a double boiler. Beat the butter with 1/4 cup of the sugar until light and fluffy. Add the egg yolks, two at a time, and then the rum, then the walnuts, beating In a separate bowl, beat the egg whites and the rest of the sugar until they are stiff and shiny. Add the melted chocolate to the butter mixture and combine well. Fold in the egg whites and combine well, until there are no more white streaks. Pour Cool the cake and then chill.

Whip 2 1/2 cups of ganache until light and fluffy. Smooth a little of the ganache on top of the chilled cake. Sprinkle crushed toffee on top of the cake, and then cover the whole thing, top and sides, with ganache and chill for two hours.

Serve the cake at room temperature.

Ganache: Bring the cream to a boil in a 6-quart pot. When the cream boils, remove it from the heat immediately and add all the chocolate at once. Stir with a wire whisk until the chocolate is all melted. Pour into a bowl, allow to cool at room temp e Toffee: Preheat the oven to 175. Put nuts on a cookie sheet and place in the oven to keep warm. Coat another cookie tray with vegetable oil.

Put the sugar, water, corn syrup, and vanilla in a heavy saucepan and stir well to dissolve the sugar. Wash down the sides of the pan with a pastry brush dipped in cold water so that there is no sugar clinging to the sides of the pan. Cook over hig h from "Special Desserts" by Ann Amernick, Clarkson Potter, publishers This is the Wedding Cake recipe, as heard on Weekend All Things Considered. Please feel free to post it around, as long as you keep the copyright information.

All of WATC's recipes are available by both Anonymous FTP and the WWW. Please use those methods of downloading the recipes if you can. Otherwise, send e-mail.