For the Bregenzer Torte, cream the butter with the sugar and the yolks.
Soften the chocolate and add it with the breadcrumbs and the grated nuts.
Finally, mix in the stiffly beaten snow. Bake at 160°C for about 50 minutes.
For the filling, boil the chocolate with the milk, stir until thick, let cool and mix with the whipped cream.
Cut the cooled Bregenzer Torte in half and fill it. Possibly also spread with the filling.
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