Instructions: Preheat oven to 350 F. Butter a 10-inch springform pan. Line bottom with buttered waxed paper and dust the pan with cocoa or fine coffee grounds. Place the nuts and coffee beans in separate shallow baking pans and place them in the oven for 8 to 10 min- utes, or until lightly toasted. If using hazelnuts, wrap them in a clean dish towel and let cool, then rub them between the cloth or your hands to remove the dark brown skins. Grind the nuts in a blender or food processor and finely grind the coffee beans in a coffee grinder.

In a heavy saucepan over very low heat, melt chocolate and butter together. Stir in the ground coffee beans and nuts; pour in a bowl to cool. In a large bowl, beat the egg yolks for about 1 minute. Slowly add the sugar and continue to beat until thick and pale. Add the brewed coffee to the yolk mixture, then add cooled chocolate mix- ture and blend thoroughly.

In another large bowl, beat the egg whites until soft peaks form. Pour the chocolate and yolk mixture into the egg whites and fold gently until completely blended. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the edges pull away from the sides of the pan.

Let the torte cool on a rack for 30 minutes. Run a knife around the edges of the cake to loosen it, then remove the sides of the pan. Run a long narrow knife under the waxed paper to remove the bottom of the pan. Invert the torte on a serving plate. Dust with powdered sugar or cocoa to serve.

Makes one 10-inch torte.

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