½ c finely crushed chocolate wafers
16 oz. semisweet chocolate chips
1 c whipping cream
1 T instant coffee crystals
½ t ground cinnamon
6 eggs, beaten
¾ c sugar
1/3 c flour
½ t finely shredded orange peel
Cover the bottom of 9 inch springform pan with parchment paper; grease parchment paper and inner sides of the pan. Cover bottom of pan with wafer crumbs; set aside.
In a saucepan combine chocolate, cream, coffee crystals and cinnamon, cook and stir over low heat until chocolate is melted and mixture is smooth. Pour melted chocolate into a bowl.
In another bowl combine eggs, sugar and flour; beat on medium speed until mixture is thick and lemon colored, about 10 minutes, add orange peel.
Pour one forth of egg mixture into chocolate mixture and gently fold. Pour mixture back into the remaining egg mixure and fold until just combined, DO NOT overmix.
Pour batter into pan. Bake in preheated 325 degree oven for 50 to 55 minutes; until the edge is puffed and firm approximately halfway to the center and center is still slightly soft.
Place on a wire rack to cool for 20 minutes. Remove the sides of the springform pan. Let cake cool on the rack for 4 hours. Cover and place in refrigerator for another four hours.
Garnish slices with a dollop of whipped cream and chocolate covered coffee beans.
