CAKE:

8 eggs, separated
1 1/2 c. confectioners' sugar
1 c. unsalted butter, softened
6 sq. semi-sweet chocolate, melted
2 c. English walnuts, finely chopped
3 tbsp. all-purpose flour
1 1/2 tsp. vanilla extract

CHOCOLATE-WALNUT FILLING:

2 sq. semi-sweet chocolate
1/3 c. sugar
2 c. chopped walnuts
1/2 c. milk
1/4 c. butter, softened
1 tsp. vanilla extract

THIN CHOCOLATE GLAZE:

6 oz. semi-sweet chocolate chips
2 tbsp. shortening
2 tbsp. light corn syrup
3 tbsp. milk

Preheat oven to 325 degrees. Grease and flour 3 (9") round cake pans.

In large bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is completely dissolved and egg whites stand in stiff, glossy peaks.

In another large bowl at low speed, mix well egg yolks, remaining sugar, butter, chopped walnuts, chocolate, flour and vanilla, constantly scraping bowl. Beat 4 minutes at medium speed occasionally scraping sides of bowl. With rubber spatula, gently fold in egg whites until just blended.

Pour batter into cake pans; bake for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire racks.

Prepare Chocolate-Walnut Filling and fill between layers; place cake on cake plate. Prepare glaze; spread over top and sides of cake. Garnish with walnut halves and refrigerate.

Filling: In double boiler over hot, not boiling water, melt chocolate. Stir in sugar, walnuts and milk. Cook over boiling water 5 minutes until sugar is completely dissolved. Remove from heat; with spoon, beat in butter and vanilla until just blended. Refrigerate until just cool.

Glaze: In double boiler over hot, not boiling water, melt chocolate chips with shortening; remove from heat. Beat in corn syrup and milk until smooth. Spread on cake while still warm.