Total Calories: 270
1 Place the rack in the lower third of the oven. Preheat the oven to 350°F. Grease and flour a 9-inch springform pan, tapping out the excess flour.
2 In the bottom half of a double boiler or in a medium saucepan, bring 2 inches of water to a simmer. Place the chocolate in the top half of the double boiler or in a bowl that will sit comfortably over the saucepan. Let the chocolate stand until softened, about 5 minutes. Stir until smooth.
3 In a large bowl, with an electric mixer at medium speed, beat the egg yolks and 1/3 cup of the sugar until thick and pale yellow, about 5 minutes. Beat in the orange liqueur. Stir in the chocolate, nuts, and orange peel.
4 In a large clean mixer bowl, beat the egg whites on medium speed until foamy. Gradually beat in the remaining 1/3 cup of sugar. Increase the speed and beat until the whites are glossy and soft peaks form, about 5 minutes. With a rubber spatula, fold 1/3 of the beaten whites into the chocolate mixture to lighten it. Gradually fold in the remainder.
5 Scrape the batter into the prepared pan. Bake 45 minutes or until the cake is set around the edge but still slightly moist when a toothpick is inserted in the center.
6 Cool the cake completely in the pan on a wire rack. Run a thin metal spatula around the inside of the pan to release it. Remove the rim and place the cake on a serving plate. Just before serving, sprinkle the cake with confectioner's sugar. Serve at room temperature. Store covered with a large inverted bowl in the refrigerator up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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