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1
Preheat oven to 350F.
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2
Line bottom of 8-inch square baking pan with parchment.
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3
Finely grind almonds, chocolate, orange peel and cinnamon in processor.
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4
In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes.
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5
Mix in nut mixture (mixture will be very thick).
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6
Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form.
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7
Add remaining 3 tablespoons sugar and beat until stiff but not dry.
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8
Mix half of whites into chocolate mixture to lighten.
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9
Gently fold in remaining whites.
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10
Transfer batter to prepared pan.
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11
Bake until tester inserted into center comes out clean, about 35 minutes.
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12
Cool in pan on rack.
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13
Turn out cake and remove paper.
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14
(Can be prepared 1 day ahead.
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15
Wrap tightly; store at room temperature.)
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16
Melt chocolate in heavy small saucepan over low heat, stirring until smooth.
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17
Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth.
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18
Cool.
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19
(Can be prepared 1 day ahead.
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20
Let stand at room temperature.)
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21
Whip cream and sugar until peaks form.
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22
Cut cake into squares and place on plates.
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23
Top each square with mound of whipped cream.
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24
Sprinkle with cinnamon and drizzle with chocolate sauce.
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25
Arrange orange slices in front of cake squares.
