Preheat oven to 350 degrees.
Set a large mixer bowl in a sink filled with 2 inches of warm water.
Separate eggs. You need 1 1/2 c whites.
Let separated eggs stand, covered, at room temperature for 30 minutes.
Meanwhile, in a small, heavy saucepan partially melt unsweetened chocolate and semisweet chocolate pieces over low heat.
Turn off heat and stir.
chocolate will continue to melt.
Cut a waxed paper liner for the bottom of a 10 inch tube pan, cutting it 1/2 inch wider than the pan and the center hole slightly larger than the tube.
Grease pan thoroughly.
Place liner in pan and grease liner.
Beat egg yolks with an electric mixer on high speed for about 4 minutes or until they are thick and lemon colored.
Add the 2/3 c sugar, beating till very thick.
Stir in the melted chocolate and chopped nuts.
Thoroughly wash and dry beaters.
Beat egg whites with vanilla and almond extract until foamy.
Gradually add the 1/4 c sugar to egg whites, beating until soft peaks form.
Lighten egg yolk mixture with about 2 c beaten egg whites.
Add to the remaining egg white mixture and fold together to combine.
Turn batter into prepared pan.
Bake 40 minutes or until top springs back when lightly touched.
Run a knife around the edge of the pan and center to loosen.
Cool in pan for 1 hour.
Invert onto cake plate; remove waxed paper.

Dark Chocolate Glaze:
In a small heavy saucepan melt chocolate over low heat.
Remove from heat and stir in butter or margarine.
In a small bowl, dissolve instant coffee in hot water.
Stir in the sour cream and maple flavoring.
Add sour cream mixture to chocolate, stirring until smooth and shiny.
Spread over top and sides of cake.