INGREDIENTS

INSTRUCTIONS

For cake:  Preheat oven to 350F. Line bottom of 8-inch square baking
pan with  parchment. Finely grind almonds, chocolate, orange peel and
cinnamon  in processor. In medium bowl of electric mixer, beat yolks
and 3  tablespoons sugar until light yellow and slightly thickened,
about 3  minutes. Mix in nut mixture (mixture will be very thick).
Using clean  dry bowl and beater, beat egg whites in large bowl until
soft peaks  form. Add remaining 3 tablespoons sugar and beat until
stiff but not  dry. Mix half of whites into chocolate mixture to
lighten. Gently  fold in remaining whites.  Transfer batter to prepared
pan. Bake until tester inserted into  center comes out clean, about 35
minutes. Cool in pan on rack. Turn  out cake and remove paper. (Can be
prepared 1 day ahead. Wrap  tightly; store at room temperature.)  For
sauce:  Melt chocolate in heavy small saucepan over low heat, stirring
until  smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir
until  smooth. Cool. (Can be prepared 1 day ahead. Let stand at room
temperature.)  Whip cream and sugar until peaks form. Cut cake into
squares and  place on plates. Top each square with mound of whipped
cream.  Sprinkle with cinnamon and drizzle with chocolate sauce.
Arrange  orange slices in front of cake squares.  Bon Appetit March
1993  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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