Reform Cake Reform Torta)
Ingredients
Instructions
Walnut Sponge
  1. Preheat oven to 180°C. Line two baking trays with baking paper.
  2. Separate 10 egg whites from 10 eggs. Using electric mixer whisk egg whites in a clean dry bowl until soft peaks form, Gradually add sugar until sugar is dissolved.
  3. Add wallnats and whisk until just combined.
  4. Spoon half of the meringue into the average sized rectangular baking pan. The thickness should be about 0.5-1cm.
  5. Bake in oven for about 15 minutes or until the center springs back when lightly pressed and edges are just beginning to color. Remove from oven and cool in pan 3 minutes.
  6. Run a knife around the edge of the sponge cake to loosen it. Carefully invert onto a cooling rack and peel off the parchment paper. Let cool completely. When cool, split each sponge cake in half horizontally so you have 4 layers.
Filling
  1. To make a filling place 10 yolks and 10 tablespoon of sugar in a double boiler over medium heat. Whisk for 15-20 minutes or until the mixture is thick enough to coat the back of a spoon. Add 100 gr of dark chocolate and mix for another couple of minutes. Remove from the heat, leave to cool.
  2. Using electric mixer beat the butter in a separate bowl. Fold in the cooled chocolate mixture, mix until combined.
Assemble the Torte
  1. Place one layer of walnut sponge on a serving tray and spread on a layer of chocolate filling. Repeat until all 4 layers are stacked on top of each other.
  2. Frost the top and sides of the torte with the remaining chocolate filling. Leave at room temperature for several hours before refrigerating. If desired, garnish with a sprinkle of chopped walnuts.