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1
Preheat oven to 325-degrees F.
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2
Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
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3
Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
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4
In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
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5
In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
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6
Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
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7
Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
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8
To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
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9
Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.
