Cook Time: 40 minutes
Total Time: one hour
Ingredients:
Preheat the oven to 350 degrees F (175 C). 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 bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.
8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (one stick) unsalted butter, cut in to pieces, softened
6 huge eggs: two whole, four separated
one cup sugar
two Tablespoons cognac or Grand Marnier (optional)
Grated zest of one orange (optional)
.
Whipped Cream Topping:
1-1/2 cups heavy cream, well chilled
three Tablespoons confectioners' sugar
one teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling
Preparation:
In another bowl, with an electric mixer, beat the four 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 stiff. Stir about 1/4 of the beaten egg whites in to the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter in to the pan; smooth the top.
In a bowl, whisk the two whole eggs and the four egg yolks with 1/2 cup of the sugar until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.
Bake until the top of the cake is puffed and cracked and the middle is no longer wobbly, usually 35 to 40 minutes. Do not over bake.
Cold the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
At serving time, whip the cream with the confectioners' sugar and vanilla until not 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.
Yield: 8 to 12 servings
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