Flourless Chocolate Orange Cake

2 small (or 1 large) thin-skinned oranges, about 375 g total weight boil 2 hours remove large pips puree in food proessor puree in food proessor bake in 9″ cake pan for 45 minutes at 350°F cool completely in pan on rack remove from pan optionally decorate
6 eggs  
1 t baking powder
½ t baking soda
200 g ground almonds
125 g sugar
50 g cocoa
orange peel, for decoration  
  1. Put the whole orange or oranges in a pan with some cold water, bring to a boil and cook for 2 hours or until soft.
  2. Drain oranges, and when cool, cut the oranges in half and remove any big pips.
  3. Puree everything—pith, peel and all—in a food processor.
  4. Preheat the oven to 350°F.
  5. Butter and line a 9″ cake pan.
  6. Add the eggs, baking powder, baking soda, almonds, sugar, and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but slightly knobbly with the flecks of puréed orange.
  7. Pour and scrape into the cake pan and bake for about 45 minutes, by which time a cake tester should come out pretty well clean.
  8. Leave the cake to cool in the pan, on a cooling rack.
  9. When the cake is cold you can take it out of the pan.
  10. Decorate with strips of orange peel or coarsely grated zest if desired.

Stolen from Genius Kitchen (who stole it from Nigela Lawson)