Method

• 1.
  Place orange in a deep saucepan, cover with water and place a small plate on top to keep the orange submerged. Place the pan over medium heat and bring to a rapid simmer. Cook for 1 hour or until orange is very soft, topping up water if necessary, then drain, cool completely and quarter.
• 2.
  Meanwhile, preheat oven to 170°C. Grease a 20cm springform pan and line base and side with baking paper.
• 3.
  Place the quartered orange, including the peel, and oil in a blender and whiz until smooth. Place eggs and sugar in a stand mixer with the whisk attachment and whisk until thick and pale. Whisk in orange puree, melted chocolate and almond meal. Spread mixture into prepared pan and cook for 1 hour 25 minutes or until top is just firm to the touch (cover with foil if cake browns too quickly).
• 4.
  While the cake cooks, make the orange syrup. Place orange juice and sugar in a small saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 8-10 minutes until thickened. Set aside and keep warm.
• 5.
  Remove cake from oven and cool in pan for 15 minutes, then remove from pan and pour over hot syrup. Set aside to cool completely and allow the syrup to soak in before serving.