Heat the oven to 350 degrees F. Butter and flour two 9-inch cake pans, line the bottom of each with a round of wax paper, and grease the wax paper. Set aside. In a food processor grind the walnuts with 1 tablespoon of the sugar until fine. Transfer the mixture to a medium-size saucepan. Add the remaining sugar, wine, bread crumbs, and chocolate, and cook the mixture over medium heat for about 10 minutes, stirring until the chocolate melts and the mixture becomes as thick as porridge. Cool completely.
Separate the eggs and reserve the whites. In a mixing bowl beat the egg yolks for 5 to 7 minutes. Add the cooled chocolate mixture and mix gently. Beat the egg whites until they are stiff but not dry, and fold them into the chocolate base. Divide between the prepared pans and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean and the tops are springy. Let the pans cool for 15 minutes. Gently turn out onto a wire rack. Heat the jam in a small saucepan and whisk until smooth. Spread a thin layer of jam on one layer and top with the second layer. Hold a small strainer over the top of the cake, add the confectioners’ sugar, and tap the strainer to dust the top of the cake. Whip the cream and serve a dollop with each piece. (Or, if you wish, omit the confectioners’ sugar and frost the cake liberally with whipped cream.)