Preheat the oven to 350°F. Line a springform pan with parchment paper and spray with cooking spray.

Separate the egg whites and yolks into two separate bowls.

With a hand (or stand) mixer, beat the egg whites until soft peaks form, about 3 minutes (see notes).

Beat the egg yolks until creamy in color, 1 minute, then slowly add the sugar and beat until the mixture thickens slightly, 1 minute. Add the almond meal, the orange zest, and 2 tablespoons of the orange juice and beat until combined, 1 minute.

With a spatula, fold one-third of the egg whites into the almond flour mixture (always folding under). When incorporated, fold another third of the egg whites into the almond flour mixture, and then the remaining third of egg whites should be folded in.

Pour the batter into prepared springform pan and bake for 30 minutes, or until a toothpick comes out clean (the center may look a little jiggly still, but the toothpick should come out clean). Remove from the oven and allow the cake to cool. Gently run a butter knife around the edges of the cake and remove the springform pan. Place the cake on a plate.

Microwave the chocolate chips in a microwave-safe bowl for 30 seconds on HIGH , stir, then microwave in 30-second intervals, stirring in between until the chocolate has melted (mine usually takes 2 minutes, or 2 intervals of heating). Pour the chocolate over the top of the cake and allow it to cool (it will harden - I like to run a knife where I would cut the slices so it's easier to cut when the cake is cooled).

Cut the torte into slices and enjoy.