Ingredients 80 grams butter, or margarine 80 grams sugar 1 vanilla sugar 6 large egg yolks 200 grams almonds, ground 1 teaspoon baking powder 100 grams semi-sweet chocolate 1 tablespoon rum 1 tablespoon brandy 6 large whites of eggs 1/2 litre whipping cream 100 grams egg liquer 100 grams chocolate crumbs Directions: 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) sometimes called parchment paper. Bake in a preheated oven for about 60 minutes at 175 degrees C. Let it cool. Whip cream until stiff and put onto the cooled cake. Pour egg liqueur over it. Decorate the torte with some cream and sprinkle it with the chocolate crumbs. Cal altogether : 5539 (bet those are Kcal!) carbon hydrates: 287 g fat protein : 429 / 103 g 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.