Ingredients:
9 oz bittersweet chocolate, minimum 70% cocoa solids
1/2 C unsalted butter, softened
6 eggs; 2 whole, 4 separated
1/2 C plus 1 Tbsp sugar
2 Tbsp orange-flavored liqueur, optional
1 orange; zested
For cream topping:
2 C heavy cream
1 Tsp vanilla extract
1 Tbsp orange-flavored liqueur, optional
1/2 Tsp unsweetened cocoa powder, for sprinkling
Directions: (use a 9" spring form pan for this cake)
Preheat oven to 350°F. Line the bottom of the cake pan with baking parchment.
Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
Beat the 2 whole eggs & 4 egg yolks with 1/3 cup of sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
In another 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 the rest of the whites.
Pour into the prepared pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly. Cool the cake in it's pan on a wire rack; the middle will sink as it cools.
When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. (Don't worry about the cracks or rough edges, it's the crater look we're going for.)
Whip the cream until it's soft and 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, and dust the top lightly with cocoa powder pushed through a tea strainer.
Recipe from: Food Network.com - Nigella Lawson 2007 show
