Preheat oven to 35~.
Lightly grease a 9 inch springform pan and line bottom with parchmont paper.
In batches, in a food processor, grind nuts fine, pulsing motor.
In the food processor, grind chocolate fine with 6 T sugar.
In a bowl, with an electric mixer, beat egg yolks until thick and pale and add chocolate mixture.
Add zests and beat until just combined.
In a clean bowl, with clean beaters, beat egg whites and remaining 6 T sugar to soft peaks.
Fold nuts and egg white mixture into chocolate mixture gently but thoroughly until combined.
Pour batter into prepared pan and bake in middle of oven for 55 minutes or until a tester comes out clean.
Cool cake in pan on a rack and remove sides of pan.
In a bowl, gently toss orange sections with honey and let stand 1 minutes.
Heat a ridged grill pan over high heat until hot and grill oranges in batches, about 1 seconds on each side.
Serve cake with grilled oranges. This gives the cake a Sephardic slant.
|
