For one 8-inch cake you will need:

2 oz. unsweetened chocolate
1/4 c. salad oil
1/4 tsp. salt
1/2 c. hot strong coffee
1/2 c. sugar
1 egg
1/4 c. whipping cream
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. white wine vinegar
1 c. all-purpose flour
1 c. finely chopped black walnuts
Chocolate Glaze

In a 1 to 2-quart microsafe bowl put chocolate and oil.

Microwave at HIGH power for 2 to 3 minutes until chocolate melts.

With a whisk, smoothly blend. Add salt, coffee, sugar, egg, cream, soda, vanilla, vinegar and flour. Beat vigorously for 1 to 2 minutes. Stir in 1/2 cup of the walnuts.

Pour batter into a microsafe pan.

Microwave at MEDIUM LOW power for 6 to 8 minutes, turning dish once or twice for even cooking. A wooden pick inserted into cake in several places should come out clean.

With a knife, loosen cake around pan. Let cool slightly.

In a bowl, combine 4 ounces semi-sweet baking chocolate and 2 teaspoon solid vegetable shortening.

Microwave at HIGH POWER for 3 1/2 to 4 minutes to melt chocolate. Stir to smoothly blend.

Pour glaze over cake. Garnish with remaining walnuts.