Instructions: 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 dont know what it consists of.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.