---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate, Orange, and Honey Cake
  Categories: Cakes, Chocolate
       Yield: 12 servings
       7 lg Eggs; separated
     1/2 ts Kosher salt
       1 c  Sugar
     1/3 c  Vegetable oil
     1/4 c  Frozen orange juice
       3 tb Orange peel; grated
     1/4 ts Fresh lemon juice
     3/4 c  Matzo cake meal
       5 tb Potato starch
     3/4 c  Unsalted pareve margarine
   1 1/2 lb Bittersweet; or semi-sweet
            Chocolate; not unsweetened
       1 c  Frozen orange juice
            Concentrate; thawed
       3 tb Honey
            Nonpoinonous flowers; option
            Orange peel strips
   Recipe by: Bon Appetit April/93
   CAKE: Position rack in center of oven.  Preheat to 350
   degrees F. Line bottom of 10 springform pan with foil;
   brush foil with oil. Cut cardboard into 9 round and cover
   with foil. Using electric mixer, beat egg whites and salt
   in a large bowl until soft peaks form. Gradually add 1/2 c
   sugar and beat until stiff glossy peaks form.  In another
   large bowl, beat egg yolks, remaining 1/2 c sugar,
   vegetable oil, orange juice concentrate, orange peel and
   lemon juice until blended.  Sift cake meal and potato
   starch over yolk mixture and beat at low speed just until
   blended. Gently fold whites into mixture in two additions.
   GLAZE:  Melt margarine in a heavy large saucepan over low
   heat. Add chocolate and stir until melted and smooth, Mix
   in orange juice concentrate and honey. Let cool until
   thickened but still spreadable; about two hours.
   ASSEMBLY: Cut around pan sides to loosen cake. Release
   sides. Cut cake in half horizontally, leaving cake bottom
   on pan bottom. Place top half of cake, top side down on
   foil-wrapped cardboard round. Spread 1 1/2 cup chocolate
   glaze in thin layer over entire cake, anchoring crumbs.
   Refrigerate cake 30 minutes.
   Rewarm remaining chocolate glaze over low heat until just
   pourable. Place rack on baking sheet; place cake on rack.
   Pour graze over cake coating entirely and smoothing sides
   with metal spatula. Chill cake on rack until glaze is firm.
    Transfer to platter. (Remove glaze on sheet for another
   use.) (Can be made 3 days ahead. Cover and chill. Let stand
   at room temperature 1 hour before serving>) GARNISH: Cake
   with flowers and orange peel strips if desired.