To toast the cashews for this dessert, spread them on a rimmed baking sheet and place in a preheated 350°F oven until they're just golden. Stir them a couple of times to be sure they're taking on color evenly. It should take 5 to 7 minutes, but start checking them at 3 minutes.
2 oz. semisweet chocolate
1/4 cup coffee liqueur, such as Kahlúa
5 large eggs, separated
1 cup chilled heavy cream
1 cup cashew nuts, toasted and coarsely chopped
1. In a double boiler over simmering (not boiling) water, stir chocolate until melted. Whisk in coffee liqueur and turn off heat, but leave double boiler on stove.
2. In a large bowl, whisk egg yolks until foamy and light yellow, then gently whisk into chocolate mixture. In a separate bowl, with an electric mixer, beat egg whites until stiff (but not dry) peaks form. Clean and dry the beaters. In a medium bowl, whip cream with mixer until stiff (but not dry) peaks form.
3. With a rubber spatula, gently fold the whipped cream into chocolate mixture, then fold in egg whites. Finally, fold in cashews. Divide mixture among 4 to 6 soufflé cups, ramekins, or coffee mugs. Cover with plastic wrap and refrigerate 3 to 4 hours or overnight. Serve cold.