Flourless Chocolate-Orange Almond Cake

• Pareve kosher-for-Passover margarine, melted
• 1 1/4 cups whole almonds (6 to 7 ounces)
• 1 cup sugar, divided
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
• 1/2 cup unsweetened cocoa powder
• 1/2 cup orange juice
• 2 teaspoons grated orange peel
• 6 large eggs, separated
• 1 vanilla bean, split lengthwise
• 1/4 teaspoon salt
• Chocolate-Orange Sorbet

1. Preheat oven to 350F.
2. Brush bottom of 10-inch-diameter springform pan generously with margarine.
3. Blend almonds and 1/4 cup sugar in processor until almonds are finely ground.
4. Add chocolate; blend until chocolate is finely ground, scraping sides and bottom of bowl occasionally.
5. Whisk cocoa, orange juice, and orange peel in small bowl until smooth.
6. Combine egg yolks and 1/2 cup plus 2 tablespoons sugar in large bowl.
7. Scrape in seeds from vanilla bean.
8. Using electric mixer, beat until yolk mixture is very thick, about 4 minutes.
9. Beat in cocoa mixture.
10. Fold in ground-almond mixture.
11. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form.
12. Gradually add 2 tablespoons sugar, beating until whites are stiff but not dry.
13. Fold whites into chocolate batter in 3 additions.
14. Transfer to prepared pan.
15. Bake cake until tester inserted into center comes out clean, about 40 minutes.
16. Cool cake completely in pan on rack.
17. (Can be made 1 day ahead.
18. Cover with foil; store at room temperature.)
19. Cut around cake in pan; release sides.
20. Cut cake into wedges.
21. Transfer to plates.
22. Place scoop of sorbet alongside.

margarine, almonds, sugar, bittersweet, cocoa, orange juice, eggs, vanilla bean, salt, chocolateorange sorbet

Taken from www.epicurious.com/recipes/food/views/flourless-chocolate-orange-almond-cake-109404 (may not work)