INGREDIENTS

INSTRUCTIONS

FOR THE GANACHE: In a small saucepan bring the cream just to a simmer.
Remove the pan from the heat, add the chocolate and let the mixture
stand, covered, for 5 minutes. Stir in the liqueur and continue to
stir the ganache until smooth and tepid. Strain through a fine sieve
into a small pitcher or a bowl with a lip.  ASSEMBLY: Cut an 8"
cardboard round and put one teaspoon of the  mousse in the center of
it, then set one of the cake layers, bottom  side up on the cardboard.
Cover the cake with some of the mousse,  smoothing it into an even
layer, and top it with the remaining layer,  bottom side up. Cover the
top and the sides of the cake with the  remaining mousse, smoothing it
with a spatula, and chill the cake  until it is cold. Set the cake on a
rack over a jelly roll pan and  pour the creme ganache over it,
smoothing it with a spatula to  completely cover the top and sides of
the cake. Let the cake stand at  room temperature for 10 minutes and
scrape any excess chocolate glaze  from the jelly roll pan back into
the saucepan. Heat the excess  ganache, stirring, until smooth, cool it
to tepid, and pour it over  the cake, smoothing it with a spatula over
the top and sides of the  cake. Chill the cake until the glaze is set.
Transfer the reserved  chocolate mixture to a pastry bag. Arrange
orange slices, rounded  sides up on the top of the cake, so that one
end of the slice is  toward the center and the other is toward the edge
of the cake. Pipe  the chocolate mixture along the base on each side of
the orange  slices. Arrange the remaining cream decoratively around the
bottom  edge of the cake. Let the cake stand at room temperature for at
least  15 minutes before serving.  From the databases of Barb Day
Prodigy ID# GWHP32A.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1907
Calories From Fat: 1317
Total Fat: 156.1g
Cholesterol: 326.1mg
Sodium: 115.4mg
Potassium: 178.5mg
Carbohydrates: 150.4g
Fiber: 13.4g
Sugar: <1g
Protein: 14.4g