Chocolate Cloud Cake

Ingredients

9 ounces bittersweet chocolate, minimum 70 percent cocoa solids

1/2 cup unsalted butter, softened

2 wholes 6 eggs,, 4 separated

1 tablespoon ½ cup plus sugar

2 tablespoons orange-flavored liqueur, optional

1 orange, zested

For the Cream Topping:

2 cups heavy cream

1 teaspoon vanilla extract

1 tablespoon orange-flavored liqueur, optional

1/2 teaspoon unsweetened cocoa powder, for sprinkling

Preparation

Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform cake pan with baking parchment.

Melt the chocolate in a double boiler, add the butter and let melt in the warm chocolate.

Beat the 2 whole eggs and 4 egg yolks (reserving the whites) with 1/3 cup of the sugar, then gently add the chocolate mixture, 2 tablespoons of the orange-flavored liqueur and the orange zest.

In a separate bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared springform pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is set. Cool the cake in its pan on a wire rack; the middle will sink as it cools.

Just before serving, place the cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks, rough edges or the crater in the center.

Whip the cream until it's soft, then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake.

Through a tea strainer, dust the top lightly with cocoa powder.