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1
Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
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2
Place walnuts in food processor or blender and pulse several times.
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3
Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
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4
Stir in orange juice and set aside.
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5
In large bowl, beat egg whites with salt until they begin to hold soft peaks.
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6
Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
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7
Gently stir about 1/3 of the egg whites into the walnut mixture.
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8
Fold in the remining egg whites.
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9
Add the cooled margarine and fold everything together gently but thoroughly.
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10
Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
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11
Remove the cake and let cool completely in the pan.
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12
Run knife around the edges of cake and remove the sides of the pan.
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13
Tightly wrap cake and refrigerate until ready to glaze.
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14
Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
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15
Stir over moderately low heat until the margarine is melted and smooth.
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16
Carefully invert the cake onto a rack in a shallow baking pan.
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17
Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
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18
Garnish with walnut halves.
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19
Chill, uncovered, for 30-45 minutes or until glaze is set.
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20
Serve at room temperature.
