8 oz. unsweetened chocolate
1 c. unsalted butter
5 lg. eggs
1 tbsp. vanilla
1 tsp. almond extract
1/4 tsp. salt
1 1/2 tbsp. instant coffee, not granules
3 3/4 c. sugar
1 2/3 c. flour
8 oz. walnut halves or lg. pieces

Line 9 x 13 pan with foil and grease. Melt chocolate and butter in top of double boiler over hot water, on medium heat. Stir occasionally to mix. In large bowl, beat eggs, extracts, salt, instant coffee and sugar for 10 minutes at high speed. With mixer at low speed, beat in chocolate mixture, only until well mixed. Add flour and beat until well mixed. Stir in nuts. Turn into pan, smooth top.

Bake at 425 degrees for 35 minutes. Reserve pan at 15 minutes to insure even baking. When done cake will have a thick, crisp crust but pick will come out wet and covered with chocolate. Bake no longer. Let stand at room temperature until cool. Cover with rack on cookie sheet and invert. Remove pan and foil. Turn cake right side up. Let stand at room temperature for 6-8 hours or overnight. Use bread knife to cut. Trim edges if too dark.