Instructions: 8 - Inch (or 10 - inch) springform pan, 2 inches high 350 F. oven

1. In a food processor, pulse walnuts with 1 tablespoon of sugar until ground fine, (Do NOT grind into a paste) and transfer to a large bowl.

2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount of sugar.

3. In a large bowl of a standing electric mixer, beat egg whites with salt until they just hold soft peaks.

4. Gradually add remaining amount of sugar, and continue beating until it just holds stiff peaks.

5. Gently stir 1/3 of the meringue mixture into the walnut mixture to lighten batter.

6. Partially fold in remaining meringue.

7. Add margarine, and fold ingredients together gently but thoroughly.

8. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached.

9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.)

10. Run a thin knife around edge of cake, and remove the outside of pan.

Cake may be made up to this point 4 days ahead and kept , tightly wrapped, chilled or frozen. If frozen, bring to room temperature before proceeding further with recipe.

MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine, coffee granules, and a pinch of salt. Stir over moderately low heat until melted and smooth.

Carefully invert cake onto a rack set in a shallow baking pan and pour glaze over the cake, tilting the cake if desired to allow glaze to drip down the sides. Garnish with walnut halves, and chill uncovered until glaze is set, about 30 minutes. Serve at room temperature. Torte may be made 1 day ahead, and chilled, uncovered.

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