Make two eight layer tortes

CAKE:

16 lg. eggs, at room temperature
1 1/4 c. sugar
2 1/2 c. flour
1/2 tsp. cream of tartar

Beat yolks of eggs with sugar until thick and very pale. Fold in flour gently and set aside. Beat egg whites with cream of tartar until stiff but not dry. Fold whites gently into yolk and flour mixture. Bake four layers at 325 degrees in prepared pan. Use 11 x 17 inch jelly roll pan, butter pan and line with waxed paper which is also buttered. Remove wax paper while cake is still hot. Cool layers on wire rack. Cut each layer crosswise into four strips.

FILLING AND FROSTING:

2 1/2 c. sugar
12 eggs
2 tsp. vanilla
1 lb. unsalted butter
10 sqs. unsweetened chocolate, melted

Beat eggs and sugar in top of double boiler and cook until thick. Remove from heat and mix in melted chocolate and vanilla. Beat until cooled, then add butter and beat until absorbed into the cream. When entirely cooled put eight strips together for each torte with this cream, saving enough to cover the top and sides.