| Cream butter or margarine . Add sugar and vanilla sugar little at a time. |
| Mix in egg -yolks. Mix almonds with baking powder and stir together with the chocolate into the dough. Add rum and brandy . Beat the egg-whites until stiff and stir carefully into the dough. |
| Fill the dough into a round baking-form covered with baking-paper (paper that prevents sticking). Bake it in a preheated oven for about 60 minutes at 175C |
| Let it cool down (or out?). |
| Whip cream until stiff and put onto the cooled cake. Pour egg liquer over it. |
| Decorate the torte with some cream and sprinkel it with the chocolate crumbs. |
| The original recipe called for 2 envelopes of cream hardener. That stuff helps to get the cream get hard more quickly and staying so longer. |
| Unfortunately I don't know what it consists of. |
