Set oven to 180 degrees.

Grease and base line 2x20cm (8") ring tins.

Melt the chocolate, juice and rind over low heat until melted. Stir until smooth. Using a whisk, add butter a little at a time until thick and smooth.

Beat eggs and sugar, add vanilla and beat until thick.

Sift flour and gently fold into the egg mixture. Gently stir in the chocolate mixture and nuts.

Divide mixture evenly between the two prepared pans and bake for approx. 35 minutes or until cooked when tested.

Cool slightly before turning out.

When cold, sandwich the two cakes together with the chocolate filling.

CHOCOLATE FILLING:

Melt chocolate over gentle heat. Beat the butter in a little at a time.

When quite cool, fold in the cream.

FROSTING:

Mix ingredients together and spread over cake.

Decorate with pecan halves and chocolate leaves.

Make chocolate leaves by spreading melted chocolate over the backs of cleaned rose or camillia leaves.