HCB: Hungarian Janci Torta

Here is my contribution to the 1st scheduled "bake-a-long" - the Hungarian Janci Torta.
Honestly, I was a bit hesitant of making this cake, never really made gluten-free dessert before. I wasn't sure what the combination of walnuts, chocolate, sugar, eggs, and cream of tartar would make. But I thought it would be an interesting experience and experiment :).
Here are my notes:

• I wanted to make a small portion of this so I split the recipe in half.
• For the pan, I used a 6 by 2 inches Fat Daddio aluminium anodized pan. Since this recipe calls for 3 inches tall pan, I encircled the inside of my pan with parchment paper for added height - per Rose's instructions. I'm glad I did this because the cake really rose high.
• I didn't use any cake strips (ordered Rose's Silicone Cake Strips from amazon but haven't received them yet.)
• I used Valrhona Extra Bitter chocolate.

Issues/concerns: 5 minutes before the specified time for baking, the top middle portion cracked. I'm not sure what's causing this.
Tasting impressions: This cake is very tender and moist. All the components are well balanced, I can taste slight nutty flavor and chocolate-y. The taste is much better than I expect, though I shouldn't be surprise considering Rose has excellent recipes! Bravo Rose! I have a feeling I will be loving this bake-a-long, :))))).