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1
For the crust: Grease the bottom of a 9 inch springform pan.
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2
Combine the wafer crumbs and melted butter; press onto the pan bottom firmly and evenly.
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3
Grease the sides of the pan, and attach.
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4
Preheat the oven to 350 degrees, setting a rack in the center.
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5
For the batter: Combine the chocolate, butter and sugar in the top of a double boiler.
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6
Set over barely simmering water, and stir occasionally until the chocolate is melted and blended smoothly with the butter and sugar.
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7
Remove from the heat, and turn into a large mixing bowl; cool slightly; then add the egg yolks and beat just until incorporated.
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8
Stir in the grated orange rind.
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9
In the large blow of an electric mixer, beat the egg whites with the salt until soft peaks form.
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10
They should be firm but not dry.
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11
Stir about one-third of the egg whites into the chocolate mixture to lighten it.
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12
Fold in the remainder, lightly but thoroughly so that no white traces remain.
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13
Turn the batter into the prepared pan and lightly tap two or three times on the counter to eliminate any large air bubbles.
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14
Bake for about 40 minutes, or until a thin crisp crust forms on the top and begins to crackle.
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15
the cake will quiver when lightly shaken.
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16
Remove from the oven, and place on a rack.
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17
Release the sides by running a sharp knife cleanly around the edges, leaving the pan sides attached.
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18
Before serving allow to cool for at least 1 hour, when it barely at room temperature; or cool completely, but serve within 6 to 8 hours to preserve the gossamer texture.
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19
Note: As cake cools, it will sink, forming a high irregular edge, which will be filled with whipped cream before serving.
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20
Although the cake is best served the same day it is prepared, it is also elicious buen denser if held overnight, or even several days.
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21
Do not refrigerate, but cover loosely with foil.
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22
when ready to serve, prepare the topping.
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23
Pour cream into chilled mixing bowl; add the sugar and vanilla.
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24
Beat until the cream is thickened and spreadable (do not over beat or the cream will become buttery).
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25
Spread topping over the top of the cake to the edges.
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26
Garnish with curls of chocolate and candied orange peel.
