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THOISSEY CAKE
For the cream: a day ahead, finely chop the candied orange peel and soak in orange liqueur. Melt the chocolate over a low heat, mix in the butter, the chantilly cream and the orange peel. Stir and put aside. For the GÄnoise: in a large saucepan, beat the eggs and the sugar, using a spatula, over a very low heat. When the mixture has risen, take off the heat and keep on beating until completely cool. Sift the flour directly over the saucepan, then fold it gently into the batter. Stir in the melted butter and the cocoa powder. Pour the mixture in a buttered and floured pan and bake on a low heat (250 F) for 25 minutes. When cool, unmold the cake on a rack. Cut the GÄnoise into 3 horizontal slices. Brush the slices with orange liqueur, then spread the cream filling over them. Save some of the cream to cover the cake. Garnish with chocolate vermicelli. Serve refrigerated.
