Flourless Chocolate-Orange Almond Cake

Ingredients

• 6 large eggs separated
• 10 servings butter melted
• 10 servings cranberry-orange relish 
• 0.5 cup orange juice 
• 2 teaspoons orange zest grated
• 0.3 teaspoon salt 
• 6 ounces bittersweet chocolate unsweetened coarsely chopped (not )
• 1 cup sugar divided
• 0.5 cup cocoa powder unsweetened
• 1  vanilla pod split
• 6 ounces almonds whole

Equipment

• bowl
• frying pan
• oven
• whisk
• hand mixer
• aluminum foil
• springform pan

Directions

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