9 eggs, separated
1/2 lb. powdered sugar
1 tsp. coffee grounds
1 tsp. cake flour
1/2 lb. walnuts, ground

FILLING:

1 1/2 bags chocolate chips (18 oz.)
2 tbsp. water
1 tbsp. sugar
3 egg yolks
1 pt. whipping cream

Do not grease pan. Separate eggs; beat yolks with 1/2 pound powdered sugar until thick. Add coffee grounds, flour, and walnuts. Beat egg whites (stiff). Fold yolk mixture into egg whites. Pour into 2 (9 inch) cake pans (ungreased). Bake 45 minutes to 1 hour at 350 degrees. Take out of pan; allow to cool, then cut layers in half to make 4 layers.

Filling: Melt chocolate, water, and sugar just until smooth. Cool 5 minutes. Add egg yolk and beat until creamy. Use cold bowl and beaters. Whip cream until stiff. Fold chocolate mixture into cream. Spread over cake. Cover with ground nuts (fairly heavy); refrigerate. Can be frozen and or made ahead of time.