1 c. butter
1 c. unsweetened cocoa powder
2 tbsp. strong coffee
1 c. sugar, divided 3/4 to 1/4
4 eggs, separated
1/2 c. chopepd nuts
Whipped cream for garnish

Lightly grease an 8x4 inch loaf pan. Line bottom and sides with foil, lightly butter foil.

Melt butter in medium saucepan. Stir in cocoa, coffee and 3/4 cup sugar. Pour into large bowl; let cool slightly. Add egg yolks, one at a time, beating well with whisk after each addition.

Beat whites in small bowl with an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Using same beaters, beat chocolate mixture until smooth and well blended. Stir about 1/4 of the egg whites into the chocolate mixture, then fold in the remainder until no streaks of white remain.

Spoon into prepared pan. Cover and chill for several hours or overnight or freeze for later use.

When ready to serve, gently loosen foil from sides of pan. Invert onto a serving plate. Remove foil. Pat nuts onto the top and sides of the loaf using your hands. Cut into thin slices and serve with whipped cream. 10-12 servings.