1 cup butter

1/4 cup Kahlua (coffee-flavored liqueur)

6 eggs, separated

1 cup sugar

1/4 cup sifted all-purpose flour

1 teaspoon vanilla

1/2 cup walnuts, chopped, divided

Icing (recipe follows)

 

Coat two 9-inch round cake pans with Baker's Joy (a vegetable oil spray that includes flour).  Preheat oven to 350 deg.  In a large saucepan over low heat, melt chocolate and butter in liqueur; stir until smooth, then remove from heat to cool completely.

 

In a large mixer box, beat egg yolks until pale yellow.  Gradually add sugar, flour, and vanilla; continue beating until thick.  In a separate clean bowl, using clean beaters, beat egg whites until stiff peaks form; set aside. 

 

Fold melted chocolate into yolk mixture.  Gently fold egg whites into yolk mixture, then fold in 1/4 cup walnuts.  Pour batter into prepared pans and bake 30 minutes, or until tester inserted in center comes out clean.  Cool in pans 10 minutes, then invert onto wire racks to cool completely.  Place 1 layer on a serving plate and top with 1/3 of the icing, spreading evenly to the edges.  Place second layer on top of icing and top with remaining icing, spreading evenly over top and sides; press remaining walnuts into sides of cake.

 

 

 

12 ounces semi-sweet chocolate, broken into pieces

1-1/2 cups whipping cream

 

Combine chocolate and cream in a large saucepan over medium-low heat and melt, stirring until smooth.  Refrigerate mixture until cold.  Beat the cold icing with an electric mixer until fluffy, then frost cake as directed above.