8 oz. semi-sweet chocolate squares
6 eggs, separated, room temp.
2 tsp. vanilla
8 1/2 oz. chocolate wafers
1/4 c. orange juice
1/2 c. heavy or whipping cream

Early in day or day ahead: melt chocolate in double boiler. Stir in egg yolks until well mixed. Stir in vanilla. Beat egg whites until stiff. Fold into chocolate, set aside.

Brush half of wafers with 2 tablespoons of orange juice. Arrange in bottom of 9 inch springform pan, overlap slightly, in one layer. Spoon half of chocolate over wafers. Repeat, brushing and layering with rest of juice, wafers and chocolate mixture. Cover pan. Refrigerate 5 hours or until set. Dip small spatula in warm water, loosen cake from side of pan and remove sides. Coarsely grate remaining chocolate square. Press onto side of torte. Beat cream until stiff. Spoon into decorating bag and decorate.

TO SERVE: With sharp knife, dipped in hot water, cut torte into wedges.