8 oz. good-quality bittersweet chocolate, coarsely ground
1/2 cup unsweetened cocoa powder, plus more for dusting cake
6 large eggs, separated
1 cup sugar
1/2 cup orange juice
1 tablespoon grated fresh orange zest
2 teaspoons grated fresh lemon zest
14 tablespoons butter, melted
1/2 teaspoon salt
Preheat oven to 350°. Coat a 10-inch springform pan with cooking spray.
In a bowl, mix together almond flour and bittersweet chocolate.
In a medium bowl, whisk together egg yolks, sugar, orange juice, orange zest, and lemon zest until the mixture is thick and pale. Beat in the chocolate-almond mixture and melted butter.
In a clean bowl with clean beaters, beat egg whites and salt until stiff peaks form; do not overbeat.
Gently fold whites into chocolate mixture, then pour into a prepared pan.
Bake until cake pulls away from edges of pan and top is well browned, about 50 minutes. Let cool completely on a rack. To serve, run a knife around cake, release pan, and cut cake into wedges. Garnish with a light dusting of cocoa powder if you like. Serves 8.
Sunset, January 2007