Preheat oven to 325. Lightly oil a 9-inch spring-form cake pan and place wax paper to fit at the bottom.

In a large mixing bowl, mix together flour, ground almonds, white sugar, cocoa and baking powder.

Add buttermilk, yogurt, brown sugar, egg yolk, oil, apple sauce, vanilla extract and orange zest.

Beat with an electric mixer until smooth, but do not overbeat.

Place orange juice in a microwavable cup and place in microwave until hot.

Pour hot orange juice in batter and beat with electric mixer, scraping the bottom once with a spatula, until smooth.

In a separate bowl, beat the 2 egg whites with 2 Tbsp water until soft peaks form and gently fold in chocolate orange mixture.

Pour batter in prepared pan and bake for approximately 20-25 minutes or until toothpick comes out almost clean in center. You don’t want to overbake it!

Let cool. Run a knife around the edge of the pan to loosen and remove the rim. With a large spatula, turn torte upside down onto a plate. Gently take off the pan lid and peel off the wax paper. Dust a little sifted confectioner sugar on top and decorate with fresh fruit and sprigs of fresh mint (optional).