1 (8 oz.) pkg. semi sweet chocolate squares
6 eggs, separated, room temperature
2 tsp. vanilla extract
1 (8 1/2 oz.) pkg. chocolate wafers
1/4 c. orange juice
1/2 c. heavy or whipping cream

Make early in day or day ahead.

1. In heavy saucepan over low heat melt 7 squares chocolate. Stir constantly. Remove. Stir in egg yolks, mix well then stir in vanilla.

2. In small bowl, on high speed beat egg whites until stiff peaks form. Gently fold beaten egg whites into chocolate mixture; set aside.

3. With pastry brush, brush 1/2 of chocolate wafers with 2 teaspoons orange juice. Arrange wafers on bottom of 9"x2" spring form pan, overlapping slightly, in one layer. Spoon 1/2 chocolate mixture over wafers. Repeat. Cover with wrap or foil. Refrigerate at least 5 hours or until mixture is set.

4. Dip small spatula in warm water, loosen cake from side of pan, carefully remove side of pan.

5. Coarsely grate remaining chocolate squares. With hand, press chocolate onto side of torte.

6. Whip cream, decorate top of torte to serve, dip knife in hot water. First made for David and Hanna's 25th anniversary.