Preheat oven to 190°C, line the bottom of a springform pan with baking paper, grease the sides and place in the refrigerator.
Sprinkle nuts on a tray and toast in the oven for about 5 minutes until golden brown, let cool and grind finely in a food processor. Be careful not to run the machine hot or you will get lumps.
Cream the butter with the sugar until fluffy. Beat in individual egg yolks and then the orange zest.
Sift the flour over the top and fold in the ricotta, nuts and poppy seeds.
In a second bowl, beat the egg whites with a pinch of salt until very stiff. Fold into the nut mixture in small portions. Pour into prepared pan and bake for 25-30 minutes (test with a stick).
The cake should be lightly browned on top. Let cool. Slowly heat the jam with 4 tablespoons of water in a saucepan, stirring until it comes to a boil. Brush the top of the cold cake with it. Once the jam has cooled, sprinkle with the chocolate
