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1
Crust: Combine wafer crumbs and melted butter.
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2
Press into bottom and upthe sides of a 10-inch springform pan.
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3
Refrigerate or freeze at least 30 minutes.
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4
(This may be done 2-3 days in advance.)
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5
Filling: Soften chocolate in top of double boiler or in the microwave.
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6
Using a wire whisk or a hand mixer (preferable).
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7
Add whole eggs and mix well.
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8
Add yolks and mix thoroughly.
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9
Whip cream with powdered sugar until soft peaks form.
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10
Beat egg whitesuntil stiff but not dry.
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11
Stir a little of the cream and egg whites into the chocolate mixture and combine well, to lighten the chocolate.
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12
Using a rubber spatula, fold in the remaining cream and egg whites until well incorporated and no white streaks appear.
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13
Turn into crust and spread evenly.
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14
Chill at least 6 hours, preferably overnight.
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15
Whip remaining cream (from topping list) with sugar to taste.
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16
You may add 1/2 teaspoon almond extract if desired.
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17
Place 1/2 cup into a pastry bag fitted with a star tip.
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18
Spread remaining topping over cake.
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19
Loosen the crust on all sides and remove springform pan (sides will loosen as you unlock the pan).
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20
Pipe remaining cream onto cake decoratively.
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21
Garnish with chocolate shavings or chocolate leaves.
