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Cake: Butter a 10-inch springform pan and sprinkle with bread crumbs.
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Separate eggs and beat yolks until foamy and light.
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Gradually add sugar until yolks are thick and pale yellow.
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4
Add vanilla.
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Mix ground walnuts, bread crumbs, baking powder, and lemon zest.
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Fold dry ingredients into yolk mixture.
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Beat egg whites until stiff and fold a little into nuts to loosen the mix.
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Then fold in remaining whites, being careful not to deflate them.
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Pour into pan and smooth top with spatula.
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Rap the pan lightly to release trapped air.
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11
Bake in the middle of a preheated 350F oven for 45 minutes without opening the door.
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12
Test with a toothpick inserted in the middle; remove torte when toothpick comes out clean.
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Cool on rack 5 minutes.
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14
Run a sharp knife around edge and remove gently from pan.
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15
When torte is cool to the touch, run a knife around the bottom and place on wax paper.
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16
Store in refrigerator well wrapped in plastic.
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17
Mocha Custard Filling: In a large saucepan, slowly add evaporated milk (reserving 2 tablespoons) to pudding, stirring constantly.
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Cook over medium heat.
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Beat egg yolks with 2 tablespoons of milk until frothy and add.
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Bring to a boil, stirring.
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Boil lightly 5 minutes, until very thick.
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Heat coffee; mix in instant coffee and add to pudding, stirring well.
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Set aside, cover with plastic wrap, and cool.
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In a large bowl, cream butter and sugar until fluffy.
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25
Scrape sides and add several tablespoons of pudding.
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Mix well, then add the rest of the pudding in two parts, beating after each addition.
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Cake and filling may be stored for several days before assembly.
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Bring filling to room temperature before spreading on the torte layers.
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To assemble: place torte on doubled wax paper on large cutting board.
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Mark with toothpicks a third from the top, then two-thirds down.
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With a sharp knife, make two horizontal cuts around the torte.
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32
Gently pull a long stout thread through torte at each cut, making three layers.
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Place on wire racks.
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Lightly sprinkle bottom layer with sherry and spread with half of the filling (about 1/2 inch), pulling to the edge.
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Cover with second layer, sprinkle with sherry, and cover with 1/2 inch of filling.
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Cover with top layer and sprinkle with sherry.
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Press down firmly.
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If any filling is left over, spread on top and smooth out sides.
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Cover with aluminum foil and chill until solid.
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40
Chocolate Icing: Melt chocolate in double boiler and stir in butter and sugar.
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Beat with wooden spoon until smooth.
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Add a little milk, beat again, and, keeping mixture over heat, slowly add remaining milk.
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It should be thick and glossy.
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Using a long spatula, cover sides, pulling from the bottom up.
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Cover top, beginning from the center and moving to edges.
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Remove ridges with a spatula dipped in hot water.
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Refrigerate, uncovered, until icing sets.
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Decorate with walnuts or leave plain.
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To serve; gently lift torte by wax paper sheets, partially remove paper, slip hand under, then pull off remaining paper, Carefully place on a cake platter.
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50
With knife cut around the edge of a wineglass down into the center of torte, then cut wedges.
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51
Remove the first one carefully, others will be easier.
