Glace orange and chocolate torte

Method

• 1
  Preheat oven to 160°C. Grease and line the base of two 20cm (base measurement) spring-form pans with baking paper.
• 2
  Combine the orange peel, walnuts, chocolate and 1/4 cup (55g) sugar in a bowl.
• 3
  Use an electric mixer to whisk the eggwhites in a clean, dry bowl until firm peaks form. Gradually add the remaining sugar, a tablespoon at a time, whisking well between each addition. Continue whisking until sugar dissolves. Add the orange mixture and use a metal spoon to gently fold until just combined.
• 4
  Spoon mixture evenly among the prepared pans. Smooth the surface. Bake in preheated oven for 30 minutes or until dry to the touch and crisp. Remove from oven and set aside in pan to cool.
• 5
  Carefully turn a cake out on to a serving platter. Spoon the cream over the top of the cake. Top with the remaining cake. Dust with icing sugar and decorate with orange slices to serve.