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1. Preheat oven to 275u00b0F. Generously butter and flour a springform pan and set aside.
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2. Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
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3. Stir in espresso and salt into the chocolate mixture.
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4. Next, separate the egg yolks from the egg whites, placing both yolks and whites in separate bowls.
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Add the yolks to the melted chocolate mixture and whisk until incorporated and smooth. Set aside. In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar and continue beating until glossy stiff peaks form.
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5. Gently fold the egg whites into the chocolate mixture one half at a time until combined. Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.
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6. While the cake is in the oven baking, prepare the sauce. Juice the blood oranges. Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 to 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.
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7. Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.
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8. To plate, slice a piece of cake and drizzle a spoonful of blood orange sauce over.
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Note: Candied orange peels are a great garnish for this cake. To make the candied orange peels use a vegetable peeler to peel the skin off of one blood orange before juicing. With a knife, slice the peel into 1/4 inch thick strips. Place the peels into a pot with 1 cup of water and 1/2 cup granulated sugar. Bring to a boil then reduce heat to a simmer. Simmer for 20-30 minutes until translucent. Remove the peels and cool completely on parchment paper. Garnish the cake with the candied peels.
