Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large bowl, beat the egg yolks with sugar until pale and fluffy. Add vanilla.
In another bowl, beat the egg whites with salt until stiff peaks form.
Gently fold the egg whites into the yolk mixture, then fold in the ground walnuts until just combined.
Divide batter between the pans and bake for 25–30 minutes, until golden and a toothpick comes out clean. Cool completely.
2. Make the Filling/Frosting
Beat softened butter and powdered sugar until creamy.
Add melted, cooled chocolate and vanilla, beating until smooth.
3. Assemble the Torte
Slice cake layers horizontally if you want more layers (optional).
Spread frosting between each layer and on top/around the cake.
Decorate with walnuts or chocolate shavings.
Tips
The torte tastes even better the next day once the flavors meld together.
For extra richness, brush layers lightly with rum syrup (sugar + water + a splash of rum).
Would you like me to also share the traditional Hungarian-style version with a cooked custard filling (instead of buttercream), which some grandmas prefer?
