Grind the almonds in a food processor. Melt the chocolate and put aside. Whisk the egg yolks with the sugar until thick and pale. Take a separate bowl and whisk the egg whites into stiff peaks. Fold the melted butter in the yolks mixture, next fold in the chocolate. Continue by adding the ground almonds and finish with the whipped egg whites. Pour the mixture into a greased and floured 20cm cake tin. Bake in a moderate oven temp 175°c for 25-30 minutes. Meanwhile, make the orange salsa. Blanch the orange zest in boiling water and repeat this process 3 times to eliminate the bitter taste of the oranges. Bring the water and sugar to the boil, reduce heat, add the orange zest and simmer gently for 5 minutes or until syrup is slightly thickened. Remove from the heat and add some chilli. Serve the cake dusted with icing sugar, drizzle with the syrup. Garnish with the orange segments, mint and ice-cream.