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1
Preheat oven to 350F Grease bottoms of three 9-inch cake pans, line with wax paper and grease paper.
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2
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.
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3
Beat egg whites with cream of tartar until foamy white and double in volume.
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4
While beating, sprinkle in 1 cup of sugar, 1 tablespoon at a time, until it forms soft peaks.
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5
Stir water into the 3 egg yolks in large bowl, beat until thick.
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6
Beat in remaining 1/2 cup of sugar 1 tablespoon at a time, until fluffy, then beat in vanilla and lemon extract.
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7
Sift flour, baking powder and salt over egg mixture and fold into it.
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8
Fold in meringue until no streaks remain.
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9
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.
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10
(Cover remaining batter to make 3 more layers after these are done.
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11
).
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12
Bake layers 20 minutes, or until golden and centers spring back when lightly pressed with fingertip.
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13
Remove from pans, peel off wax paper and cool on racks.
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14
Wash pans, grease bottom, line with wax paper and grease paper.
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15
Make 3 more layers like the previous ones.
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16
Make Chocolate Cream:.
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17
In a medium bowl, beat egg yolks with water until thick.
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18
Beat in sugar, 1 tablespoon at a time, until fluffy.
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19
Melt chocolate in top of a double boiler over simmering water, stir in egg mixture.
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20
Cook, stirring constantly, about 1 minute, or until mixture thickens.
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21
Remove from heat.
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22
Beat in rum extract and vanilla, cool slightly.
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23
In a medium size bowl, cream butter or margarine.
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24
Beat in chocolate mixture very slowly.
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25
(Mixture will be thin but will thicken as cream is folded in.
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26
).
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27
Beat cream until stiff in a small bowl; fold into chocolate mixture until no streaks of white remain.
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28
Assemble cake:.
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29
On a serving plate, put layers of cake together by spreading 1/2 cup chocolate cream between each.
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30
Chill cake and keep chocolate cream at room temperature while you make the brittle.
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31
Make Caramel Brittle:.
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32
Melt 3/4 cup sugar over low heat in a small heavy saucepan, stirring often with a wooden spoon; just until golden.
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33
(Watch it, for sugar will turn brown quickly.
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34
).
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35
Pour slowly over cake at once, spreading quickly to the edge.
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36
(It hardens fast so be speedy.
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37
).
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38
Frost sides of cake with remaining chocolate cream, making deep swirls with the knife.
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39
Decorate top and bottom edges with walnut halves.
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40
Chill until serving time.
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41
Torte is best and cuts more neatly, if chilled overnight.
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42
When ready to serve, crack candy topping by tapping along cutting lines with a sharp heavy blade knife, then slice into serving size wedges.
