| How To Cook: |
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1. Separate the eggs and whisk the yolks with the sugar until they are thick and creamy.
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2. Whisk the egg whites stiffly. Mix together the crumbs and the nuts.
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3. Add the vanilla essence to the egg yolks and sugar, and fold in the egg whites and the nuts.
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4. Put the mixture into 3 8-inch greased layer-cake tins, and bake in a moderate oven (350°F) for about 25 minutes, or until firm and lightly browned.
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5. Allow the cakes to cool in the tins before carefully turning them out.
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6. When cold, fill and top with soft chocolate icing.
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CHOCOLATE ICING:
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1. Put 3 eggs and 6 oz. caster sugar into a double saucepan, and stir until the mixture thickens, taking great care that it does not overheat and curdle.
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2. Remove from the heat and stir in 2 oz. melted chocolate and a little vanilla essence.
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3. Beat until the filling is thick enough, and then spread it between the cakes and over the top.
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4. Decorate with a few nuts.
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