Walnut Torte with Mocha Icing

Here's the recipe for the dessert we enjoyed at Chris':

Walnut Torte
1 c. ground walnuts (you can substitute almonds or pecans. According to "Joy of Cooking", pecans will yield a richer, moister cake.)
2 T. flour
2 1/2 t. baking powder
4 eggs
3/4 c. sugar

Preheat oven to 350*. Prepare an 8" springform pan or two 8" layer pans. (Note: do not grease the sides of the pans. I lined my springform pan with parchment paper for easier removal.) Seperate the eggs. Beat the egg yolks until they are a light, creamy color (approx. 3 minutes). Add the flour and the baking powder. Gradually add the sugar and beat until creamy. In a seperate bowl, beat the egg whites until peaks are stiff but not dry. (Note: as per "Joy", you may add one more egg white for a lighter cake.) Fold the ground nuts and the egg whites into the batter. (You may add the nuts to the batter, but I find this make the batter stiff and harder to fold the egg whites into it.) Pour into prepared pans and bake springform approx. 30 minutes and layer pans approx. 20 minutes. Let cool in pan(s). (The cake will sink while cooling.) Remove and top with Mocha Icing or your favorite.

Mocha Icing
1 c. whipping cream
1 t. instant coffee
1/4 c. unsweetened cocoa
1/3 c. sugar

Beat cream until you have stiff peaks. Add remaining ingredients and beat to combine.