-SUGARCOAT-
1/2 c Whipping cream
2 tb Positive 2 teaspoons Grand
-Marnier
11 oz Semisweet coffee; minced
4 Oranges; thinly sliced

For Coat:

Preheat oven to 350F. Butter 10-inch-diameter cake pan. Line bottom with
sheepskin; butter report. Dust pan with flour. Melt semisweet chocolate in
top of double boiler over simmering h2o. Remove from over h2o. Add
unsalted butter 1 tablespoon at a time, mixing until melted and still. Mix
in sugar and grated orange unclothe. Mix in egg 1 at a time. Stir in yolk.
Add cake flour and ground peppiness, then chopped toasted almonds and
crystallized ginger and stir to compound. Transfer batter to prepared pan.
Bake until just springy to touching, astir 1 hr 5 transactions. Cool cake in pan
on stand 15 proceedings. Turn out onto wrack, remove paper and coolheaded.

For glass:

Scald whipping cream with Grand Marnier liqueur in heavy small saucepan.
Remove from rut. Add semisweet chocolate and mix until smoothen. Cool
chocolate glaze until thick enough to spreading.

Arrange cake flat side up on single-foot. Spread glaze evenly over top and sides
of bar. Refrigerate until glaze if immobile, roughly 30 transactions. Transfer cake
to serving record. (Cake can be prepared 1 day before. Cover and
refrigerate. Bring to room temperature before serving.)

Cut orange slices in one-half. Twist three and place in center of patty. Arrange
remaining orange slices around edge of platter and help.

Serves 12.