1 1/2 c. flour plus 1 tbsp.
3/4 c. sugar
6 tbsp. unsalted butter, softened, plus 1 tbsp.
1/8 tsp. salt
1 tsp. baking powder
Grated rind of 2 oranges
Juice of 1 orange
3 eggs
1 1/2 oz. unsweetened chocolate, grated

ICING:

1 1/4 c. powdered sugar
Juice of 2 oranges

CANDIED ORANGE PEEL:

2 oranges
1 1/2 c. sugar
1 c. water

Preparation: 40 minutes. Cooking: 55 minutes.

Preheat oven to 325 degrees. Grease and flour an 8-inch cake pan; set aside.

Cream butter and sugar. Add eggs, one at a time. Sift flour, baking powder, and salt. Stir into butter and sugar mixture along with orange zest and juice. Spread 1/3 of the batter in prepared pan, sprinkle 2 tablespoons of grated chocolate to within 1 inch of sides of the pan. Use the back of a spoon dipped in cold water to spread on another layer of batter.

Alternate, ending with batter. Cook until a knife inserted in the center comes out clean, about 45 minutes. Cool in pan for 5 minutes. Unmold onto a wire rack with a sheet of foil underneath.

Combine sugar and orange juice in a non-reactive saucepan. Stir over moderately high heat until dissolved. Pour over cake. Peel zest from oranges in long, thin strips avoiding white pith.

Combine sugar and water in a saucepan. Bring to a boil over moderately high heat. Add zest and cook until softened, 5-8 minutes. Remove and drain on a wire rack. Use to garnish top of cake just before serving. Serves 4-6.