CHOCOLATE CLOUD CAKE

Steps:

• Preheat the oven to 350°F.
• Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan.
• Melt the chocolate in a double boiler or in a bowl set over hot water.
• Remove from the heat and whisk in the butter until melted; set aside.
• In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended.
• Whisk in the warm chocolate mixture.
• Whisk in the optional cognac or Grand Marnier and the optional orange zest.
• In another bowl, with an electric mixer, beat the 4 egg whites until foamy.
• Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff.
• Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites.
• Pour the batter into the pan; smooth the top.
• Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes.
• Do not overbake.
• Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
• FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff.
• With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges.
• Dust the top lightly with cocoa powder.
• Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.