Ingredients

Cake:
10 eggs
1/2 pound sugar
1/2 pound finely ground walnuts
1 large orange
4 oz. unsweetened baking chocolate

Glaze:
1/2 stick unsalted butter
6 oz. semisweet chocolate chips
2 tablespoons water

Cake: Simmer the whole, unpeeled orange in 8 cups water in a non-aluminum pan for two hours. Discard water and let orange cool. Preheat oven to 350 degrees. Butter 9-inch round cake pan and dust with flour. Process the orange in food processor until pureed. Beat egg yolks with half of the sugar until creamy and pale. Melt chocolate in microwave or in double boiler. Beat egg whites, until soft peaks form. Gently fold one-third of whites into yolk and sugar mixture. Fold walnuts in. Fold in chocolate and orange puree. Gently fold in rest of whites. Transfer into cake pan and bake for 45 to 50 minutes or until the top of cake appears firm. Cool on rack. Refrigerate overnight (the cake will be moist and more flavorful if served the next day).

Directions

Glaze: Melt butter and water in small heavy sauce pan over low heat. Add chocolate and stir until smooth. Pour glaze over cake, smoothing surface with spatula. Refrigerate at least one hour before serving.

Each serving contains 434 calories, 31.5 g fat, 35.5 g carb, 55 mg sodium, 198 mg chol.