6 eggs, separated
1/2 c. sugar
2 tbsp. vegetable oil
1 tbsp. rum flavoring
1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
1 c. fine graham cracker crumbs
1 c. finely chopped nuts
1 (1 oz.) sq. unsweetened chocolate, grated

Preheat oven to 350 degrees. Prepare 2 round (8 to 9 1/2 inch) pans with aluminum foil. Beat egg whites until foamy. Beat in 1/2 cup sugar, one tablespoon at a time, until glossy. Beat egg yolks, oil, and rum flavoring at low speed until blended. Add 1/2 cup sugar, flour, baking powder, cinnamon, and cloves at medium speed. Mix egg yolk mixture with egg whites. Fold in crumbs, nuts, and chocolate. Bake 30 to 35 minutes. Split cake to make 4 layers. Beat 2 cups chilled whipping cream, 1/2 cup powdered sugar, and 2 teaspoon rum flavoring until stiff. Fill layers and frost top of torte with whipped cream mixture. Garnish with chocolate curls. Refrigerate for at least 7 hours.