Categories: Cakes, Pies, Desserts 
      Yield: 1 servings 
  
     80 g  Butter or Margarine 
     80 g  Sugar 
      1    Vanilla Sugar 
      6    Egg Yolks 
    200 g  Ground Almonds 
      1 ts Baking Powder 
    100 g  Half-Bitter Baking Chocolate 
      1 tb Rum 
      1 tb Brandy 
      6    Whites of Eggs 
    1/2 l  Whipping Cream 
    100 g  Egg Liquer 
    100 g  Chocolate Crumbs 
  
  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. 
   
  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.