I love this torte.

CHOCOLATE TORTE:

8 eggs, separated
1-1/4 cups sugar
3/4 cup all-purpose flour
1/4 cup fine dry bread crumbs
1/4 teaspoon salt
2 ounces (2 squares) semisweet chocolate, grated
1 1/2 teaspoons vanilla extract

Filling
Frosting

1. Beat egg yolks until very thick and lemon-colored, about 5 minutes. Gradually beat in sugar.

2. Combine flour, bread crumbs, and salt. Add chocolate and mix thoroughly but lightly.

3. Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition.

4. With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed. Fold into flour mixture.

5. Turn into a well-greased 10-inch springform pan or deep, round layer cake pan.

6. Bake at 325F 50 to 60 minutes. Remove from pan and cool completely.

7. Split cake in half.

8. Spread filling on bottom half. Replace top. Spread frosting over sides and top. Refrigerate 4 hours or longer for torte to mellow.

FILLING: Whip 1/2 cup whipping cream until cream piles softly.
Fold in 1/4 cup ground almonds or walnuts and 3 tablespoons sugar.

FROSTING: Melt 4 ounces (4 squares) unsweetened chocolate and 3 tablespoons butter together in a saucepan. Remove from heat.

Stir in 1 tablespoon brandy. Add 2 to 2 1/2 cups confectioners' sugar and 2 to 3 tablespoons milk or cream until frosting is of spreading consistency.