Preheat oven to 350 F. Grease bottom and sides of a 9 inch springfoam pan. Line bottom with parchment paper. Place rack in the centre of the oven.
Seperate eggs, placing whites into the bowl of a stand mixer and yolks into a small bowl.
Beat the whites until stiff peaks form, about 2 minutes. Scrape whites into a large, clean bowl.
Into the bowl you used to beat the whites, add the yolks and beat until creamy, about 1 minute. On medium speed, gradually add the sugar and beat until mixture thickens slightly, about 1 minute. Add almond flour, lentil puree, and orange juice and zest. Beat until combined.
Fold egg whites until the batter in three intervals, being sure not to add more whites until the first batch has been well incorporated.
Scrape batter into the prepared springfoam pan and back for 25-30 minutes, until a toothpick comes out clean when inserted in the centre.
Place cake on a cooling rack and allow it to cool completely. Once cooled, gently run a butter knife around the edges of the cake and remove the sides of the springfoam pan. Gently remove the cake from the bottom and place on a large plate or cake stand.
To make the ganache, place chopped chocolate in a small bowl. Heat the cream in a small saucepan until it comes to a simmer. Pour the cream over the chocolate and stir until it is smooth. Allow ganache to cool 10-15 minutes, until it has thickened slightly, then spread evenly over the cake.
Cut into wedges and serve!