The intense richness of chocolate cake is complemented perfectly by bright citrusy orange notes.
For the cake:
6 large eggs
1 and 1/2 cups granulated sugar
2 cups almond meal/flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the glaze:
3/4 cup semi-sweet chocolate chips
1 tablespoon honey
3 tablespoons unsalted butter
1 tablespoon Cointreau or Grand Marnier
Preheat oven to 350°F.
Place oranges in a pot, cover with water, bring to a boil and allow to simmer for 1-1 1/2 hours, until fork tender. Cool, cut open and remove pips/seeds if any.
Place oranges in a food processor and puree until pulpy. Add remaining ingredients, and blitz until completely incorporated.
Grease a square pie pan with butter, and line with parchment paper. Pour batter into pan, and place in oven for 50-60 minutes, or until middle of cake is firm to the touch.
Allow to cool to room temperature before un-molding.
Place ingredients for glaze in a heat-proof bowl over a saucepan of barely simmering water. Stir until completely melted.
Pour over cake, and garnish with orange zest.