4 oz. (4 squares) semi-sweet chocolate
1/4 lb. (1 stick) unsalted butter, softened
2/3 rounded c. sugar
3 eggs
6 oz. unsalted almonds, skins on, very finely ground
1/3 rounded c. bread crumbs (preferably your own)
Zest of 1 lg. orange

Preheat oven to 375 degrees. Butter bottom and sides of an 8-inch cake pan. Line bottom with parchment paper or wax paper. If wax paper, butter it also.

Melt chocolate in double boiler over hot, not boiling, water. Cream the butter and sugar in electric mixer. Add eggs, one at a time. Mix in well, scraping down sides with spatula as needed. Add almonds, mix, then bread crumbs. Add chocolate. Mix well, add orange zest. Pour into cake pan and bake 25 minutes.

Remove from oven and let cool in pan placed on a rack for 30 minutes. Turn out into dish, remove paper and cool completely.

GLAZE FOR FRENCH CHOCOLATE CAKE:

2 oz. unsweetened chocolate (2 squares)
2 oz. semi-sweet chocolate (2 squares)
1/2 stick butter (1/8 lb.)
1 tbsp. honey

Melt chocolate and butter in top of double boiler, stirring regularly. Add honey and stir well. Remove from heat. Beat with wire whisk for 5 minutes to help cooling process and assure smoothness. When the glaze mixture has cooled but is still tepid. Pour over thoroughly cooled cake.

This is a very rich cake and densely chocolate. A small piece is a completely adequate serving. Accordingly, this cake will serve 8-10 easily.