Preheat the oven to 200°C.

Grease and line two 20cm sandwich tins with baking paper.

Whisk the eggs and sugar together until light and fluffy.

Fold in the ground walnuts.

Divide the mixture equally between the two tins (weighing is a good idea).

Bake for 24 minutes until golden.

Allow to cool in the tins before putting on cooling rack and removing paper. The top will be like meringue and the base will be more nutty and chewy.

Whip the cream until forms soft peaks (a hand whisk is best to avoid over whipping).

Sandwich the 2 layers of torte together leaving enough cream for decoration.

Put milk and butter in a saucepan and heat until boiling then tip in the cocoa and simmer for 30 seconds.

Add the dissolved coffee and beat in the icing sugar gradually. If it goes grainy just add another tsp of hot water and beat well.

Spread the frosting on top of the cake, spreading out with a palette knife.

Pipe on the rest of the cream and decorate with walnut halves.