For the letters used for decoration: melt a little dark chocolate on a steam bath, fill in the letter templates (I bought them earlier from Lidl and kept them to make more white or colored letters) and put in the freezer.
Whisk the egg whites with the sugar and a pinch of salt. Add the yolks, one by one, then the baking powder, walnuts and flour, mixing well. Transfer to a round form prepared with a baking sheet or greased with butter and lined with flour, then bake on low heat for about 35 minutes. Leave to cool.
Prepare the syrup from the water with sugar, and after it catches fire, add whiskey or other strength. Leave to cool.
For creams: mix the yolks well with the sugar, the Bourbon vanilla sugar, the starch and a pinch of salt, pouring the hot milk over them in a thin thread and beating them to aerate them. Put the pan on low heat and boil the cream until it thickens, stirring constantly. Remove from the heat, add the butter and stir. Leave it to cool, then add the liquid cream over it and beat with the mixer for a minute or two, to make it creamier, finer.
To obtain the chocolate cream, pour half of the vanilla cream into another bowl to which the melted bitter chocolate is added on a steam bath (or chocolate fondue) and mix.
For the strawberry cream, beat the liquid cream with the strawberry jam until it becomes homogeneous and consistent (it is slightly soft).
Cut the cake into three sheets and syrup. Spread over the first sheet of cake, vanilla cream. Next is the second sheet from which a circle is cut in the middle, this sheet is placed over the cake, and this space is filled with strawberry cream. Now carefully spread the chocolate cream and place the third sheet.
Melt the dark chocolate together with the milk chocolate on the steam bath, leave it to cool a bit and pour it in the middle of the cake, leveling it with a spatula, with short left-right movements, so that the icing falls on the sides and coats uniform cake. It looks like a lot of chocolate, but the icing will be thick and very tasty and, especially crunchy, when you want to break it with a teaspoon. Refrigerate for about an hour or until the icing hardens.
Heat the liquid cream enough to fry on the finger, using a larger kettle (so the mixer blades will fit just fine and we will not have to transfer the composition to another bowl, in addition the kettle cools faster in the refrigerator). Add the chopped white chocolate to the kettle and mix until the chocolate melts. Refrigerate for about 15 minutes to cool well, then beat with a mixer until creamy. From this cream, decorate the cake with roses, and on the sides with polka dots. Add the chocolate letters created at the beginning and the crushed meringues, I also added a heart made of milk chocolate.
Place the cake in the fridge until ready to serve.
Baking time: 35min
Preparation time: 3h 36min
If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2018/05/tort-de-ciocolata-64.html