Nut Cracker Sweet Torte
|Eggs||6 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||2 Tablespoon|
|Rum flavoring||1 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄4 Teaspoon|
|Fine graham cracker crumbs||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 Ounce, grated (1 square)|
|Finely chopped nuts||1 Cup (16 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs) (Rum flavored)|
Heat oven to 350°.
Line the bottoms of 2 round layer pans, 8 or 9x1 1/2 inches, with aluminum foil.
In large mixer bowl, beat egg whites until foamy.
Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
In small mixer bowl, blend egg yolks, oil and rum flavoring on low speed.
Add 1/2 cup sugar, the flour, baking powder, cinnamon and cloves; beat 1 minute medium speed.
Fold egg yolk mixture into whites.
Fold in graham cracker crumbs, grated chocolate and chopped nuts.
Pour batter into pans.
Bake 30 to 35 minutes or until top springs back when touched lightly.
Immediately invert pans, resting rims on edges of 2 inverted pans.
Loosen edges of layers with knife; hit pan sharply on table.
Remove foil from layers.
Split cakes to make 4 layers.
Fill layers and frost top of torte with Rum-flavored Whipped Cream.
If desired, garnish with additional grated chocolate or chocolate curls.
Chill at least 7 hours. (Torte mellows and becomes moist.)