Preheat oven to 350°F. Spread cashews on baking sheet and bake until just golden and toasted, about 3 to 7 minutes. Let cool, then coarsely chop in food processor or with large knife. Set aside.
In top of 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.
In large bowl whisk egg yolks until foamy and light yellow, then gently whisk into chocolate mixture. With electric mixer, in separate bowl whip egg whites until stiff (but not dry) peaks form. Clean and dry beaters. In medium-size bowl whip cream with mixer until stiff (but not dry) peaks form. With rubber spatula, gently fold 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. Makes 4 to 6 servings.