Grillias:

1. Pour the sugar into a pan and heat it at a moderate temperature until it caramelizes. Do not stir the sugar, just shake the pan occasionally. When all the sugar has melted, add the ground walnuts and mix. Pour the hot grillias into a greased pan and wait for it to cool. Break and grind in a blender or mill. (It is best to prepare the grillijash a day or two in advance so that it does not take up time.)
2. Bark:
3. Beat the egg whites into stiff peaks while gradually adding (two spoons) sugar. Separately beat the egg yolks with the remaining sugar (four spoons). Bake in a heated oven at 200C. about 15 min. until golden brown. Wrap the baked hot crust in a damp cloth.

File:

1. Combine the eggs and sugar and steam until it thickens. At the end, add chocolate and cook until the chocolate melts. Add whipped butter to the cooled filling, and combine by stirring. Divide the finished filling into two parts. Add the grilled meat to one part and mix. Unroll the crust and cover with the filling with grillias and roll up. Cut the roll into two diagonal parts and form the branches of the stump. Coat the formed stump with filling without grillias. Prick the top with a fork, then sprinkle with chocolate crumbs