| • | Line the bottom of a greased 10" spring form pan with wax paper.
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| • | Grease the paper and sprinkle the pan with cake crumbs, shaking out the excess.
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| • | Now beat the egg whites in a large bowl with an electric mixer. Add salt, sugar and mix until the whites hold stiff glossy peaks.
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| • | Add in the walnuts, prunes and bittersweet chocolate in the mixture gently.
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| • | Pour the mixture into the greased pan, smoothing the top evenly, and bake for 45 minutes in an oven preheated at 350 degrees F.
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| • | Let the torte cool in the pan on a rack.
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| • | Run a thin knife around the edge of the pan and remove the side.
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| • | Invert the torte onto a cake plate, discarding the wax paper.
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| • | Cover and chill the torte for 1 hour and serve afterwards. |
