8 oz Plain Chocolate
4 Egg yolks, lightly beaten
4 Egg Whites, Stiffly Whipped
1 TblSp Sugar
1/3 cup Brandy (or Rum)
1/2 cup milk
Finely micro-grated peel of 1 orange
Sponge Cake*, thinly sliced
8 fl oz of heavy whipped cream
2 oz chocolate curls
Chop chocolate into small pieces. Place 3/4 of the chopped chocolate in a glass dish. Microwave for 10 sec; remove and stir with a spatula. Carefully repeat this process until chocolate is melted. (Note: Do not overdo the microwaving or chocolate will seize) Add the remaining 1/4 of the chocolate pieces and stir well until tempered/melted. Set aside. (Note: Alternatively you can use a double boiler to melt the chocolate, if you prefer)
Beat the egg yolks in a seperate bowl until the mixture is light an fluffy. Stir in melted chocolate.
Using a metal spoon, gently FOLD in the stiffly whipped egg whites taking care not to deflate the egg whites.
Combile Brandy (or rum), orange peel and milk and set aside. (The mixture)
In a spring form cake pan, line pan with the sponge cake slices, sprinkle (or brush) the mixture. Repeat layers ending with cake slices sprinkled with the mixture
Top with whipped cream and chocolate curls