Instructions: For the chocolate glaze, in top of double boiler set over, but not touching, simmering water (or in microwave), melt chocolate, coffee, preserves and liqueur, if using. With wooden spoon, stir constantly until mixture is melted and well blended.

Let cool before glazing cake or transfer to glass bowl, cover with plastic wrap and refrigerate. Serve hot or cold.

Toast walnuts on baking sheet in 350-degree oven until golden and fragrant, about 15 minutes. Brush 10-inch fluted tube pan with melted margarine. Sprinkle with ground walnuts.

In bowl of heavy-duty electric mixer, beat room-temperature margarine and sugar on medium speed until light and fluffy. Beat in egg yolks, 1 at a time, until well blended.

Sift flour, baking powder, cloves, cinnamon, allspice and salt in medium bowl. Spoon flour mixture into margarine mixture alternately with orange juice until completely blended.

Stir in melted chocolate, toasted walnuts and vanilla. Beat egg whites on high speed until stiff, 2 to 3 minutes; fold into batter. Pour batter into prepared pan.

Bake at 325 degrees until toothpick inserted into center of cake comes out clean and cake begins to shrink away from sides of pan, about 50 minutes.

Cool cake in pan on wire rack. Carefully loosen sides and center of cake from pan and invert onto cake plate. Garnish with Chocolate Glaze.

This recipe yields 16 servings.

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