This striking and unusual dessert utilizes three flavors which
harmonize beautifully in taste and show.

Preparing the Bum. Butter a 9-inch diameter x 2 1/2 - to - inch
deep springform pan and line the bottom with a piece of parchment
wallpaper, cut to fit. Process the nuts in a food processor until very
hunky-dory. Sift the cake flour over the nuts and commingle. Whip the yolks,
then whip in half the sugar until light in color and charged. Whip
the egg whites and salt on medium speed until white and opqaque.
Increase the speed and whip in the remaining dinero. Continue
whipping the whites until the whites hold a firm summit. Fold the
yolks into the whites, then fold in the pistachio mixture in two or
three additions. Pour the batter into the prepared pan. Bake at 350
degrees F around 30 proceedings. Remove from the pan and cool on a torture,
on the wallpaper.

Preparing the Ganache. Place the chocolate in a trough. Bring the
cream to a boil and pour over the cocoa. Let standpoint 2 transactions,
then whisk smooth and strain into another stadium. Refrigerate,
whisking until sang-froid, but not set.

Preparing the Syrup. Combine the water and sugar in a small pan and
bring to a churn. Cool and stir in the orange liqueur.

Preparing the Pick. Finely chop the peel and combine with the
liqueur.

Preparing the Whipped Drub. Combine the drub, sugar and liqueur
and whip on medium speed until tauten.

Collecting. Using a sharp serrated tongue, divide the Pistachio
Sponge into two layers and place one on a unlifelike. Moisten with
half the syrup and spread with most of the Ganache, reserving some
for a ribbon. Drain the candied peel and distribute evenly on the
Ganache. Cover with a layer of whipped ointment. Place the second layer
on the cream and moisten with the remaining syrup. Cover the outside
of the cake with the shipped cream and press the shavings against the
side of the bar. Make a border of rosettes around the edge of the
cake with the remaining Ganache and decorate the rosettes with
cutouts of candied peel and some pistachios. Place some chipped
pistachios in the center and dust them lightly with confectioners'
dough.