Chocolate is broken into pieces and put in a chopper or food processor, finely grind on. Add almonds, cocoa and salt and stir again. Put the eggs, the oil, honey and orange peel and mix until homogeneous. If you do not chopper / food processor grate chocolate, stir it well with almond flour, sifted cocoa and salt, then add the wet ingredients and beat with a mixer. Finally add half cup chopped into small pieces of chocolate (or chocolate drops) and stir with a spatula or spoon. Round baking dish with diameter of 20 cm stood with baking paper (or oil well). Best is to use opening form - in this case, the bottom is covered with aluminum foil because the mixture is rare and can occur before it turns brown. The mixture is poured into the mold and put in preheated moderate oven (180C) Bake 20-25 minutes or until top is well done and pinned stick out almost clean - it is better as it is more juicy. Allow to cool completely. Cake becomes thick and not very dense.