|Eggs||8 Small, separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate||2 Ounce, grated (2 Squares)|
|Vanilla extract||1 1⁄2 Teaspoon|
Beat egg yolks until very thick and lemon colored, about 5 minutes.
Gradually beat in sugar.
Combine hour, bread crumbs, and salt.
Add chocolate and mix thoroughly but lightly.
Add flour mixture to egg yolks and sugar in 4 portions, folding until well mixed after each addition.
With clean beaters, beat egg whites with vanilla extract until stiff, not dry, peaks are formed.
Fold into flour mixture.
Turn into a well greased 10 inch springform pan or deep, round layer cake pan.
Bake at 325Â°F 50 to 60 minutes.
Remove from pan and cool completely.
Split cake in half.
Spread filling on bottom half.
Spread frosting over sides and top.
Refrigerate 4 hours or longer for torte to mellow.