Mexican Chocolate And Almond Cake

-SAUCE-
4 oz Semisweet chocolate; chopped
1/2 c Half and half
1/4 ts Ground cinnamon
1/2 c Chilled whipping cream
1 1/2 tb Sugar
Ground cinnamon
3 Oranges; peel and white pith
; removed, sliced
; into rounds

For cake:

Preheat oven to 350F. Line bottom of 8-inch square baking pan with
parchment. Finely grind almonds, chocolate, orange peel and cinnamon in
processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons
sugar until light yellow and slightly thickened, about 3 minutes. Mix in
nut mixture (mixture will be very thick). Using clean dry bowl and beater,
beat egg whites in large bowl until soft peaks form. Add remaining 3
tablespoons sugar and beat until stiff but not dry. Mix half of whites into
chocolate mixture to lighten. Gently fold in remaining whites.

Transfer batter to prepared pan. Bake until tester inserted into center
comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and
remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room
temperature.)

For sauce:

Melt chocolate in heavy small saucepan over low heat, stirring until
smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until
smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.)

Whip cream and sugar until peaks form. Cut cake into squares and place on
plates. Top each square with mound of whipped cream. Sprinkle with cinnamon
and drizzle with chocolate sauce. Arrange orange slices in front of cake
squares.