Let egg whites and yolks stand, covered, at room temperature for 30 minutes. In a small, heavy saucepan, partially melt unsweetened chocolate and ½ cup chocolate chips over low heat. Turn off heat and stir until melted. Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it ½ inch wider than the pan. Grease pan thoroughly. Place liner in pan and grease liner. Beat yolks with an electric mixer on high speed for about 4 minutes or until thick and lemon-colored. Add 2/3 cup of sugar, beating until very thick. Stir in melted chocolate and nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract until foamy. Gradually add ½ cup sugar to egg whites, beating until soft peaks form (tips curl). Lighten yolk mixture with about 2 cups beaten whites. Fold into remaining white mixture. Turn batter into prepared pan. Bake in a 350º oven for about 40 minutes or until top springs back when lightly touched. Loosen from edge and center of pan. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. To prepare glaze, melt 1 cup chocolate chips over low heat. Remove from heat; stir in butter. Dissolve coffee crystals in hot water. Stir in sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring until smooth and shiny. Spread glaze over top and sides of cake. Makes 10-15 servings.
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