Cake layers
g egg whites
1 pinch of salt or cream of tartar
1 c sugar
4 c finely ground walnuts
1 tbs all purpose flour
Chocolate cream
g egg yolks
50 g (1/ 4 c) sugar
300 g baking chocolate feves-61%-64% Choose the finest quality like Varlhona.
227 g (two 4 oz sticks ) unsalted butter at room temperature, Plugra is the best.
Crocant
50 g (1/ 4 c sugar melt to a light caramel. Pour on a greased baking sheet. After it cools down crush to small pieces with meat tenderizer between two layers of parchment paper.
Chocolate coverture ( very optional)
Melt chocolate in the microwave, mix it with a tbs oil to make it shiny and pour on top of the cake. Galia Chehirian thought me a trick to avoid that step, using a hairdresser on low-hot. Point it to the top of the cake and the cream will melt to create a glazed surface-pretty cool.
Garnish
I use ground pistachio nuts or chocolate pellets, you can use your imagination.
Cut out 4 IO-inch diameter circles parchment paper. Line two IO-inch spring pans with oiled parchment paper circles or you could just place them on a baking sheath. Preheat the oven to 350° F.
Beat the egg whites with a mixer until foamy. Add the cream of tartar and the sugar gradually and keep mixing until soft peaks form. Fold in the ground walnuts and flour. Divide the batter to four parts. Pour one part of batter in each of the prepared forms and spread. Do not worry if the edges are not very even and smooth. I bake two layers at a time for about 15 minutes or until it is blushed. Transfer on a wired rack to cool, invert and peel off the parchment paper.
Whisk egg yolks with sugar in a double boiler over a low heat. They will begin to lighten and thicken. Remove from heat and add the vanilla and the chocolate. Combine and mix well. When it cools down, whip the butter into the chocolate mixture.
To assemble the torta, place one layer on a cake platter and spread a thin layer of the cream on top, sprinkle with crocant. Build up the cake and cover the top and the sides with the cream. Pour chocolate coverture if using. Garnish and refrigerate.