Bittersweet Chocolate and Blood Orange Truffle Cake

Heat oven to 350F. Melt chocolate with butter, then stir in 1/3 cup or blood orange juice, and the finely grated peel of the orange (reserving 1/2 tsp), and the sugar. Stir until all is well combined and sugar is dissolved. Add the eggs, a little at a time, and combine well. Butter a 9" springform pan and dust with cocoa. Add a layer of foil around the outside of the pan and place in a water bath that goes halfway up the side of the pan. Bake for 55 minutes. Orange whipped cream Combine the reserved peel with 1 Tbsp of sugar and stir into a pint of whipping cream, and refrigerate. When the cake is out of the oven, whip up the cream until soft peaks form. Taste for sweetness, but remember for a cake this decadent, you don't want it really sweet. Add 1/4 tsp orange oil and continue whipping until stiff, but not too stiff peaks form and hold. You can serve the cake warm or room temp, but you can't appreciate the intensity of the chocolate and orange as well if it's cold.