Preheat your oven to 350°F (175°C) and grease your baking pan with butter or line it with parchment paper.

Beat the eggs and half of the sugar in a mixing bowl until light and fluffy, about 5 minutes.

Incorporate the finely ground walnuts, breadcrumbs, and cornstarch into the egg mixture. Stir gently until combined.

Pour in the strong coffee and mix until the batter is smooth.

Fold in the chocolate chips, butter, and vanilla extract, mixing just until everything is combined.

Transfer the batter into your prepared baking pan, smoothing the top with a spatula.

Bake in the preheated oven for 30 minutes. Check for doneness by inserting a toothpick; it should come out clean.

Cool the torte in the pan for about 10 minutes, then run a knife around the edges and release it onto a wire rack to cool completely.