Chocolate Walnut Torte

Preheat the oven to 325F.

Begin to beat the egg whites. When you can’t see the bottom of the bowl anymore, start to slowly add the cup of granulated sugar while continuing to beat on high until stiff, glossy peaks form.

Fold the crushed saltines into meringue.

Spread meringue onto two cake pan BOTTOMS that have been heavily greased with butter or cooking spray. Bake for twenty five minutes. Remove from oven to cool.

Whip the cream with cocoa powder and sugar. Fold in the walnuts.

Gently peel away the meringue layers from cake pan bottoms. This might be difficult, but it’s easiest if you run a knife very gently underneath the meringue to loosen it up a bit. Don’t worry if it breaks a little—you’re covering the whole thing in whipped cream anyway so no one will know the difference.

Spread half of the whipped cream onto one meringue layer. Gently place the other meringue layer on top and top with the remaining whipped cream. Spread all over and then dust with cocoa powder.