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Preheat oven to 300ºF (150ºC).
Whip egg whites until foamy and gradually add 1 cup sugar while beating. Continue beating until egg whites are stiff and form peaks as for meringue. Lower speed and gently fold chopped nuts and chocolate. Slightly oil a tube cake pan and line bottom and all sides of pan with meringue. Set aside.
Sift flour and salt into a bowl.
Whip butter with 1 cup sugar until mixture is soft and creamy. Add egg yolks and continue whipping for 3 minutes more.
Combine milk with vanilla. Add flour to the egg yolk mixture alternating with the milk. Begin and end with the flour addition.
Pour the mixture into the cake pan lined with the meringue.
Bake in a preheated oven to 300ºF (150º) for 65 to 75 minutes. Test the center of the cake with a tester. It must come out dry.
Remove from the oven, place on a rack and cool for 20 minutes.
Invert onto a serving dish.
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