CHOCOLATE CLOUD CAKE
Steps:
- 1. Preheat oven to 350 F. 2. Line the bottom of a 9" springform pan with baking parchment. 3. Melt the chocolate, then let the butter melt in the warm chocolate. 4. Beat 2 whole eggs, 4 egg yolks and 1/3 cup sugar, then gently add the chocolate mixture, Cointreau and orange zest. 5. In another bowl, whisk the 4 egg whites until foamy, then gradually add 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, then fold in the rest of the whites. 6. Pour into prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly. Cool in its pan on a wire rack; the middle will sink as it cools. 7. When ready to serve, place the cake on serving platter. Whip the cream until soft, then add vanilla and Cointreau and continue whisking until firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently toward the edges of the cake. Dust lightly with cocoa powder.
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