1. Preheat to 350°F and line a 9” springform pan with parchment. 2. Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds. 3. In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts. 4. Pour into the dry mixture and whisk until the batter is smooth. 5. Pour the batter into the prepared pan. 6. Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes. 7. Cool in the pan for 10 minutes, then invert onto a rack. 8. Sprinkle cake with 1 tbsp ground almonds and cool completely. 9. When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze. 10. Glaze / Topping: 11. Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat. 12. Stir in oil, flavoured stevia and salt. 13. Pour into a bowl and let sit 15-20 minutes to thicken before use. 14. Pour glaze over the cake and sprinkle generously with flaked almonds. ---------------------------------------------------------------------------
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Ingredients
