Walnut CakeDios Torta - semi-sweet chocolate

Method

• Butter 2 large 9-inch layer cake pans; place a circle of waxed paper or brown paper in the bottom and butter that as well.
• Set the pan aside.
• Preheat the oven to 375°.
• Beat the egg whites with a pinch of salt until foamy; continue beating until very stiff. Set aside.
• With an electric mixer, beat the egg yolks with sugar until light yellow and very creamy.
• Blend the walnuts and bread crumbs together; fold them into the egg yolk mixture.
• Mix a heaping tablespoonful of the beaten egg whites into the batter to lighten it.
• Lightly fold in the remainder of the whites.
• The batter should be evenly mixed but not overworked.
• Pour into the cake pans; bake for 20 minutes or until the cake springs back when touched.
• Remove from oven; cool for 10 minutes in the pans. Invert onto a cake rack; quickly remove all the paper from the bottoms of the layers.
• Cool completely before filling and frosting cake.