Chocolate Orange Cake

I found this on the net - there are multiple posters. It's a version of the clementine cake. Like that cake, it is gluten-free by chance, and without the baking powder it will be great for Pesach. I wouldn't even bother separating and beating the eggs. It is dense, moist, and EASY. 

It makes a big heavy cake in the springform; next time I might make two smaller springforms.

For Passover: one big one will move!

Chocolate Orange Cake

2 oranges
6 large eggs
1½ c granulated sugar (David says, use more!)

2 c almond meal/flour
1/2 c cocoa
1 t baking powder
1/2 t baking soda
1/2 t salt

Glaze
3/4 cup semi-sweet chocolate chips
1 tablespoon honey
3 tablespoons unsalted butter
1 tablespoon Cointreau or Grand Marnier

    (or a jar of ready-made!)

Or - 

1/2 c. powdered sugar, sifted
1/2 c. cocoa powder, sifted

A little brandy or whatever Kosher for Passover liqueur you have

Finely chopped pistachios are a nice extra on top.

Gradually add water, a few drops at a time, until you can spread it. This isn't stiff enough to frost the sides but makes a nice chocolately top.

• Place oranges in a pot, cover with water, bring to a boil and allow to simmer for 1-1½ hours, until fork tender. 
• Cool, cut open and remove pips/seeds if any. Cool.
• Preheat oven to 350°F.
• Place oranges in a food processor and puree until pulpy. Add remaining ingredients, and blitz until completely incorporated. (if your food processor is too small, just do the eggs and orange and move it to a bowl to add the rest. Or use an immersion blender).
• Grease a 9" springform. Pour batter into pan, and place in oven for 50-60 minutes, or until middle of cake is firm to the touch.
• Allow to cool to room temperature before un-molding.
• Pour glaze over cake, and garnish with orange zest.

Glaze

Place ingredients for glaze in a a saucepan on low on the induction stove-top. Stir until completely melted.