Preheat the oven to 350 degrees Farenheit. Grease or butter two 8 inch cake pans and line with parchment paper. Set aside.

Place your crispbreads inside a ziploc bag and use a rolling pin to crush finely.

Cut your chocolate bar into fine shards, or grate it, and set aside.

Place 5 egg yolks and 1/2 cup sugar in a large mixing bowl. Beat with handheld beaters for 3-5 minutes, until creamy and very light yellow.

Add cinnamon, cloves, farina and crispbread to the yolk mixture and gently fold in with a spatula until well mixed.

In a separate mixing bowl, use a handheld mixer to beat the 5 egg whites with a pinch of cream of tartar until stiff peaks form.

Very gently fold the egg whites into the egg yolk mixture until fully combined.

Spoon half of the dough into each prepared cake pan. Gently spread to ensure it will bake evenly.

Bake 15-20 minutes, until lightly browned. The edges tend to brown pretty quickly.

Let the layers cool in the pans for 5 minutes, then gently turn out onto a cooling rack and remove the parchment paper, if using. Be careful! These layers are pretty fragile.

Allow to cool fully.

In a medium mixing bowl, beat together the cream, 1/4 cup sugar and vanilla extract with handheld beaters until stiff peaks form.

Place one torte layer on a plate or cake stand. Spoon about half the whipped cream onto it (slightly less if you want to cover the sides).

Place the second layer on top of the whipped cream and spoon the rest on top. Spread to cover the top of the torte and, if you want, the sides.

Grate additional dark chocolate on top of the torte, if desired.