- 10 ounces milk
- 10.5 ounces white sugar
- 10.5 ounces Petit Beurre biscuits (ground)
- 10 ounces walnuts (ground)
- 9 ounces of butter (room temperature)
- 7 ounces dark chocolate (or unsweetened baking chocolate)
- 1/2 teaspoon vanilla extract
- 1 package Tort wafers (5 sheets, about 16x13 inches)
- Place milk and sugar into a deeper pot and bring to boil over medium, stirring frequently. Remove from heat. Meanwhile grind biscuits, and walnuts, separately.
- Cut up butter, and chocolate and add to the pot. Stir well. The next to add are the ground biscuit, stir, and when the mix is consistent, add walnuts and stir again. Finally, add the vanilla extract. Stir everything extremely well until you get a consistent, thick filling.
- Divide the filling into 4.
- Take the Tort wafer sheets out. Place the bottom layer on a pan, or a large cutting board. Take 1 portion of the filling, and spread it evenly over the entire sheet with a knife. (Start by pouring the filling in the middle, and then move it out to the sides with the knife until its consistent everywhere.) Place the next sheet on top of the filling, making sure the sides are aligned.
- Repeat step 4 until you are out of sheets. (Note that the top of the top sheet will not be covered with filling.)
- Cover with foil or plastic wrap, and then place something heavier over the entire top of the cake. This object can be another pan or a cutting board. It should be heavy enough to firm it up, but not too heavy as to squash it. Leave to firm up at least 6 hours, preferably overnight.
- Cut up into diamonds. (Easy way to do this is by cutting parallel 2inch strips on one side, then turning the pan around 45degrees, and cutting another set of 2inch stripes on that side.)
Serving size is about 2-3