The torte lives. Gave up, used old standard french techniques. Voila.

The torte lives. Gave up, used old standard french techniques. Voila.

Measured ounces for everything, liquid or solid; ground walnuts with some sugar, hand grated dark chocolate, separated many eggs and whipped the little suckers yolks and whites separately, cognac; so. much. folding. More chocolate and cream and orange oil = ganache. Cooling, and chilling, and fussing. Next day carefully transferring and splitting and transferring layers, whipping of ganache, layering of things. Chilling. Whipping of more cream with cognac and vanilla. Crumb coating top. Chilling. Crumb coating sides. Chilling. Next day final layer of whipped cream "frosting". Chilling. Placement of laboriously selected perfect walnut halves. Chilling.

But, you know, it totally works. I might even get cocky and split it into three layers next time. Or get really out of control and try making an Esterhazy torte. Or something.

P.S. This is totally low carb. And gluten free. Maybe I shall call it the Ironic Torte.