Categories: Chocolate, Cakes/choc. 
      Yield: 8 servings 
  
    1/3 c  Chocolate mini-morsels OR 2              -ounces) 
           -ounces semisweet                   1 tb Grated zest from 1 medium 
           Chocolate cut into small                 -orange 
           -pieces                            11 tb Unsalted butter, softened 
    1/2 ts Orange-flavored liqueur                  * NOTE: The orange flower 
      1 ts PLUS 1 2/3 cups sifted cake              -water, which is used to 
           -flour                                   -flavor 
      2    Eggs                                     The batter, is distilled 
    2/3 c  Sour cream                               -fromn orange blossoms 
      1 ts Orange flower water * OR                 And can be purchased at 
           -vanilla extract                         -liquor stores, pharmacies 
    2/3 c  Sugar                                    And Middle Eastern or Indian 
      1 ts Baking powder                            -food narkets. 
    1/2 ts Baking soda                              ORANGE SYRUP 
    1/2 ts Salt                              1/3 c  Sugar 
    1/3 c  Unblanched sliced almonds,          3 tb Orange juice 
           -toasted, cooled                  1/4 c  Orange-flavored liqueur 
           And ground fine (1 1/4          
  
  For the cake:  Grease and flour a 6-cup fluted tube pan and set aside. Mix 
  the chocolate chips and liqueur in a small bowl.  Add 1 tablespoon of flour 
  and toss to coat the chips.  Set aside. Beat the eggs, 3 tablespoons of the 
  sour cream, and the orange flower water in a medium bowl; set aside. Mix 
  the next six ingredients plus the remaining 1 2/3 cups of flour in a large 
  bowl at very low speed. Add the butter and remaining sour cream; beat at 
  low speed until the dry ingredients are moistened. Beat a t medium speed 
  for 1 1/2 minutes to aerate and develop the cake's structure. Gradually 
  beat in the egg mixture, one-third at a time, scraping down the sides of 
  the bowl as it becomes necessary. Stir in the chocolate chip mixture. 
  Adjust the oven rack to middle position and heat the oven to 350F. Pour the 
  batter into the prepared pan and smooth the surface with a spatula. Bake 
  until a cake tester inserted in the center comes out clean and the center 
  springs back when touched, 40 to 45 minutes. Transfer the cake in its pan 
  to a wire rack.  Prick the entire cake top with a toothpick. For the syrup: 
  Put the sugar, orange juice, and orange-flavored liqueur in a small 
  saucepan.  Bring to a boil and simmer until the sugar dissolves, about 1 
  minute. Brush the top of the cake with half the syrup. Cool the cake in the 
  pan for 10 minutes. Remove the cake from the pan and place, rounded side 
  up, on a cake plate. Brush cake surface with the remaining syrup; cool 
  completely.  (Can wrap and store at room temperature up to 3 days, 
  refrigerate up to 7 days, or freeze up to 2 months.) To serve: (Bring the 
  cake to room temperature.)  Cut cake in slices and serve. 
   
  Makes 8 servings. 
   
  [ COOKS Magazine; October 1989 ]