| • | Line the bottom of a lubricated 10" spring form cooking pan with wax paper.
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| • | Grease the paper and sprinkling the cooking pan with cake crumbs, shaking aside the excess.
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| • | Now beat the egg whites in a large normal bowl with an electrical mixer. Add salt, sugar and mix until the whites hold up stiff glazed peaks.
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| • | Add in the walnuts, prunes and bittersweet chocolate in the mixture gently.
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| • | Pour the mixture into the lubricated pan, smoothening the top evenly, and bake for 45 minutes in an oven preheated at 350 degree F.
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| • | Let the torte cool in the cooking pan on a rack.
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| • | Run a slim knife about the border of the cooking pan and take aside the side.
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| • | Invert the torte onto a cake plate, putting away the wax paper.
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| • | Cover and cool the torte for 1 60 minutes and serve up afterwards.
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