Chocolate tosca cake

We recently moved to a new home (again...!) and have had our work cut out for us arranging things and having to buy some new household appliances. One of the things we bought was a new stove. I love my new one and been excited to experiment with its different functions. For example, the pizzas we made in the new oven were crispier like none before! On this long weekend I decided to try out a new recipe and bake something sweet. Browsing through my favorite sites, this chocolate tosca cake caught my attention. The tosca cake is a Scandinavian pastry, basically a sponge cake with an almond praline on top and it's one of my favorite pastries. This recipe, however, gives a little twist to the traditional tosca cake as its tosca is made with chocolate instead of butter. Also the base has a little orange flavor in it. I really liked this, not least because of its chocolatiness :) It was really easy and quick too. The recipe in Finnish can be found on Valio's website where I took it. Below is the translated recipe, hope the American measurements make sense. I would love some feedback whether the recipes sound plausible with the American measurements. I have had to round some corners in them to make the amounts sensible.

Ingredients

4 eggs

2/3 cup sugar

a full 1 1/2 cup flour

1/4 cup cocoa powder

2/3 cup butter

1/ cup orange juice

1/2 orange marmalade

Frosting

7 oz semi-dark chocolate

1 1/4 cup sliced almonds

1/3 cup sugar

(1 tbl almond liquor)

1 1/2 tbl flour

1/4 qt cream

On top

crushed pistachios of almonds 

Whisk the eggs and sugar into a light, thick foam. Combine the dry ingredients. Melt the butter and add into it the orange juice and marmalade. Mix the dry ingredients and the orange-butter-combination to the egg-sugar foam. Pour onto a parchment covered baking sheet. Bake in the middle of the oven in 390 F for 15 minutes. Meanwhile make the frosting: measure all the ingredients into a saucepan. Bring it to boil stirring. Remove from the heat. Pour onto the pre-baked cake. Sprinkle the crushed pistachios/almonds on top. Bake for another 5 minutes.