Chocolate and Orange Victoire Gateau Victory Cake - chocolate wafer crumbs

Method

• For the crust: Grease the bottom of a 9 inch springform pan.
• Combine the wafer crumbs and melted butter; press onto the pan bottom firmly and evenly.
• Grease the sides of the pan, and attach.
• Preheat the oven to 350 degrees, setting a rack in the center.
• For the batter: Combine the chocolate, butter and sugar in the top of a double boiler.
• Set over barely simmering water, and stir occasionally until the chocolate is melted and blended smoothly with the butter and sugar.
• Remove from the heat, and turn into a large mixing bowl; cool slightly; then add the egg yolks and beat just until incorporated.
• Stir in the grated orange rind.
• In the large blow of an electric mixer, beat the egg whites with the salt until soft peaks form.
• They should be firm but not dry.
• Stir about one-third of the egg whites into the chocolate mixture to lighten it.
• Fold in the remainder, lightly but thoroughly so that no white traces remain.
• Turn the batter into the prepared pan and lightly tap two or three times on the counter to eliminate any large air bubbles.
• Bake for about 40 minutes, or until a thin crisp crust forms on the top and begins to crackle.
• the cake will quiver when lightly shaken.
• Remove from the oven, and place on a rack.
• Release the sides by running a sharp knife cleanly around the edges, leaving the pan sides attached.
• 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.
• Note: As cake cools, it will sink, forming a high irregular edge, which will be filled with whipped cream before serving.
• 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.
• Do not refrigerate, but cover loosely with foil.
• when ready to serve, prepare the topping.
• Pour cream into chilled mixing bowl; add the sugar and vanilla.
• Beat until the cream is thickened and spreadable (do not over beat or the cream will become buttery).
• Spread topping over the top of the cake to the edges.
• Garnish with curls of chocolate and candied orange peel.