Method Line & grease a high sided 7" tin. Put cocoa in a bowl and add two tablespoons of boiling water. Make into paste and leave to cool. Cream the butter and sugar together until light and fluffy. Add the cocoa mixture. Beat the eggs and add gradually. Grate orange rind and add to mixture. Add chocolate drops. Sieve flour and baking powder together and fold in gently with metal spoon. Add two tablespoons orange juice until mixture just drops off spoon. Bake at 160oC for 1-1 hour 15 minutes or until the cake is springy to the touch.
When cooled heat up the chocolate and butter together in a bowl over simmering water and when melted sieve in the icing sugar and quickly spread over top. Decorate with orange and lemon slices or whatever you have.
Added on 8 February 2008.
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