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Place 2 whole blood oranges, intact, in a saucepan and cover with water. Bring to boil then simmer for 1.5 hours until completely soft
Cut open the oranges and remove any pips, place into a food processor until completely blitzed
Melt 200g chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Remove from heat and let cool
Whisk eggs and sugar together until pale and slightly thickened. Add orange puree, melted chocolate, cocoa powder, vanilla, salt and baking powder. Fold everything together till smooth and glossy
Grease a 23cm round cake tin and line with baking paper. Pour batter in and smooth the top. Bake at 170 degrees Celsius for 40-45 minutes until top is set
Turn off oven and take out cake after 10 more minutes to stop the middle caving in. Leave the cake in the tin for 20 minutes and turn out onto a wire rack
Heat coconut cream in a small saucepan until it steams slightly, then pour in 150g finely chopped chocolate and leave for 1 minute before stirring
Once stirred and fully incorporated, stir in honey and salt. Let cool for 10 minutes until thickened but still pourable
Pour glaze slowly over the centre and let it spread. Leave for 20 minutes before slicing
Top with thin slices of blood orange and sprinkle of sea salt. Enjoy