The first stage: I put it to boil in a not too big pot; red wine, sugar (125g), orange (grated juice and peel), grated ginger and water. I let them boil well for 20-30 minutes then I strained. Chocolate with liquid cream (120 ml) put on low heat to melt the chocolate. When it has melted, put it over the wine syrup, letting it boil 2-3 times not much.
We separate the chocolate in 2 pots, but we make sure that in one there is more than in the other but not much more than half the amount. Let it cool (I put it in cold water in the sink and I always changed the water) when it was almost cold I put 80 g butter and mixed until completely dissolved. When it was cold I put the yolks one by one, stirring after each one. I put the egg whites in a bowl to be beaten with the mixer, but not before putting the rest of the ingredients; flour mixed with baking powder, walnuts, sugar 2 tablespoons and now we put the egg whites that we made to stand hard and with the same spoon with which we mixed everything, we mixed the egg whites.
In a tray not too big 20cm / 23cm I put the resulting composition (I greased it with margarine and covered it with flour) and put it in the oven heated to 180 degrees for 45 minutes, but for safety try with a toothpick.
The second stage; soak the gelatin in milk and put it on the fire. When it is ready, but not to boil, let it cool and then mix it with chocolate. Put in the fridge while whipping the whipped cream 200 ml, put the chocolate over the whipped cream lightly and mix well and put it back in the fridge.
When the pandispan is cold, cut it in half and put the cream on the bottom, which I beat and mix well with the mixer and then the second sheet. I put it in the fridge for the next day when I cut it into squares. I beat again 150 ml of liquid cream with 2 teaspoons of powdered sugar and I made moat over which I put candied orange peel.
It is very good flavored and with a lot of chocolate. Good appetite.