-
1
Preheat the oven to 325 degrees.
-
2
Butter an 11-by-17-inch baking sheet with 1/2-inch sides, line with parchment paper and butter the paper.
-
3
Bring the orange juice to a boil in a medium-sized saucepan and add one cup of the sugar.
-
4
Remove from the heat.
-
5
Break up the chocolate and add it, stirring until the chocolate has melted and the mixture is smooth.
-
6
Add the softened butter a little at a time, stir well and set aside.
-
7
Beat the eggs with the remaining sugar for 12 minutes, until very thick and light.
-
8
Gently fold a third of the eggs into the chocolate mixture.
-
9
Fold in the rest.
-
10
Spread the batter into the prepared pan and bake until set, about 15 minutes.
-
11
The surface of the cake will have dulled somewhat and have become firmer to the touch.
-
12
Allow to cool completely in the pan.
-
13
Meanwhile remove all the skin and pith from the oranges, separate the sections and toss with the liqueur.
-
14
Refrigerate.
-
15
Run a knife around the edge of the cake in the pan.
-
16
Place a large flat baking sheet over the cooled cake, invert, then lift off the baking pan.
-
17
Peel the parchment paper off the cake.
-
18
To serve, preheat the oven to 150 degrees.
-
19
Cut large squares of the cake and, using a wide spatula, place each on an ovenproof plate.
-
20
Place in the oven to warm for about five minutes.
-
21
Arrange the orange sections and a little of their syrup in a decorative pattern on the cake or around it, sift a little confectioners' sugar over the top and serve.
