Chocolate-Brittle Torte - eggs

Method

• Preheat oven to 350F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.
• Separate eggs, placing whites in a large bowl, 3 egg yolks in another large bowl, and set aside 3 yolks in a cup to make the frosting later.
• Beat egg whites with cream of tartar until foamy white and double in volume.
• While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.
• Stir water into the 3 egg yolks in large bowl, beat until thick.
• Beat in remaining 1/2 cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.
• Sift flour, baking powder and salt over egg mixture and fold into it.
• Fold in meringue until no streaks remain.
• Measure 3/4 cup (original says 1 1/3 cups but my Mothers note is 3/4 cup) of batter into each of the prepared pans, spread to edges to make thin layers.
• (Cover remaining batter to make 3 more layers after these are done.
• ).
• Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.
• Remove from pans, peel off wax paper and cool on racks.
• Wash pans, grease bottom, line with wax paper and grease paper.
• Make 3 more layers like the previous ones.
• Make Chocolate Cream:.
• In a medium bowl, beat egg yolks with water until thick.
• Beat in sugar, 1 tablespoon at a time, until fluffy.
• Melt chocolate in top of a double boiler over simmering water, stir in egg mixture.
• Cook, stirring constantly, about 1 minute, or until mixture thickens.
• Remove from heat.
• Beat in rum extract and vanilla, cool slightly.
• In a medium size bowl, cream butter or margarine.
• Beat in chocolate mixture very slowly.
• (Mixture will be thin but will thicken as cream is folded in.
• ).
• Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.
• Assemble cake:.
• On a serving plate, put layers of cake together by spreading 1/2 cup chocolate cream between each.
• Chill cake and keep chocolate cream at room temperature while you make the brittle.
• Make Caramel Brittle:.
• Melt 3/4 cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden.
• (Watch it, for sugar will turn brown quickly.
• ).
• Pour slowly over cake at once, spreading quickly to the edge.
• (It hardens fast so be speedy.
• ).
• Frost sides of cake with remaining chocolate cream, making deep swirls with the knife.
• Decorate top and bottom edges with walnut halves.
• Chill until serving time.
• Torte is best and cuts more neatly, if chilled overnight.
• When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.