Chop nuts and mix with oat flakes.

Melt sugar and cook through until light caramel, add butter, oat flakes, nuts and stir up.

Cover the baking tray with foil, grease it with oil, scatter over caramel mass and cool.

Cut meringues, mix with almonds.

Mince caramel mass, mix with meringues, chocolate and whisked cream.

Put prepared mass in a mold and cool for 12 hours, stirring from time to time.

When serving, remove the torte on a platter and season with grated chocolate.