1 c Pecans 1 c Hazelnuts 1 c Almonds 1 c Walnuts 7 oz Bittersweet chocolate Fine quality; chopped 3/4 c Sugar 8 lg Eggs; separated 1 ts Lemon zest; freshly grated 1 tb Orange zest; freshly grated 12 Navel oranges; peel and pith Cut away and sectioned 1/2 c Honey Recipe by: Gourmet Magazine, March 1994 Preheat oven to 350~. Lightly grease a 9" springform pan and line bottom with parchmont paper. In batches, in a food processor, grind nuts fine, pulsing motor. In the food processor, grind chocolate fine with 6 T sugar. In a bowl, with an electric mixer, beat egg yolks until thick and pale and add chocolate mixture. Add zests and beat until just combined. In a clean bowl, with clean beaters, beat egg whites and remaining 6 T sugar to soft peaks. Fold nuts and egg white mixture into chocolate mixture gently but thoroughly until combined. Pour batter into prepared pan and bake in middle of oven for 55 minutes or until a tester comes out clean. Cool cake in pan on a rack and remove sides of pan. In a bowl, gently toss orange sections with honey and let stand 10 minutes. Heat a ridged grill pan over high heat until hot and grill oranges in batches, about 10 seconds on each side. Serve cake with grilled oranges. This gives the cake a Sephardic slant. -----
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