Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel. Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.

Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest. Pulse all ingredients together until smooth.

Remove “bowl” from food processor and stir in remaining ½ cup of chocolate chips using a spoon or spatula. Transfer batter into a well oiled 10-inch springform pan.

Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.