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1
Preheat the oven to 300F.
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2
Grease the bottoms and sides of 2 9x1-1/2-inch round pans.
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3
Line the pans with wax paper, and grease the wax paper.
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4
Dust with flour or potato starch, then invert the pans and tap to shake out excess.
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5
Place the chocolate on the top of a double boiler, cover, and set over simmering water until melted.
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6
Let cool.
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7
In the bowl of an electric mixer, cream the butter or margarine at medium speed, adding the sugar gradually until the mixture is pale and bubbles appear, approximately 10 minutes.
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8
While still beating, add 1 egg yolk at a time, beating well after each addition.
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9
Lower the speed and beat in the cooled chocolate and orange juice.
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10
With a large rubber spatula, mix in the cocoa powder, cognac, flour or potato starch, lemon rind, orange rind, vanilla extract, and almonds.
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11
In a clean, dry bowl, beat the egg whites at high speed, until stiff.
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12
Fold half of the whites into the batter with a rubber spatula.
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13
Repeat with another quarter of the whites, then reverse the process, pouring the batter over the whites.
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14
Gradually fold the two batters together, making a motion like a figure eight, until all the whites have disappeared.
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15
Divide batter equally between the two pans, andsmooth the tops.
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16
Bake both cakes on the center rack of the oven, not touching, for 50 minutes.
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17
Let the cakes cool for 10 minutes on wire racks, then invert the cakes onto the racks, peel off the wax paper, and cool completely.
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18
Refrigerate.
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19
To serve: Sprinkle with cocoa powder orconfectioners' sugar and slide the cakes onto a serving platter.
