25 centimeters wide and bake in the oven (180 Celsius degrees) for 40-45 minutes. Then cool the cake.
2. Mix warm coffee and rum and cool it.
3. For Stuffing: little by little warm cream with chocolate pieces. Mix the mass carefully, the chocolate should be melted but don't let chocolate burn slightly. Before boiling turn off your gas cooker, add orange peel and cool it, mix the mass time to time.
4. After cooling beat up the mass by using a mixer in the highest speed. The mass will become lighter and increase its volume twice.
5. Cut the cake horizontally into thick layers. Put a layer on the bottom of the baking form. Saturate it with coffee and chocolate cream. Continue to do it till you fill the form. Best of all put the form into refrigerator for 1 day.
6. Then put the cake on a foil.
7. For icing: melt chocolate with coffee on water bath. Add bolted sugar powder and butter. Mix everything and cover the cake with this icing. Sprinkle the cake with pistachios.

Hope