Chocolate Cloud Cake

Ingredients:

• 255 g dark chocolate (minimum 70% cocoa)
• 1/2 cup softened butter
• 6 eggs (2 whole, 4 separated into yolks and whites)
• 1/2 cup plus 1 tbsp sugar
• 2 tbsp orange liqueur (optional), preferably Cointreau
• Zest of 1 orange

For the cream:

• 2 cups heavy cream
• 1 tsp vanilla extract
• 1 tbsp orange liqueur
• 1/2 tsp unsweetened cocoa powder for sprinkling

Preparation:

1. Additional equipment: springform pan with a diameter of 23 cm.
   
   Preheat oven to 180°C. Line the bottom of a cake pan with parchment paper.
   
   Melt the chocolate either in a double boiler or in the microwave, add the butter and let it melt in the warm chocolate.
2. Beat 2 whole eggs and 4 egg yolks with 1/3 cup sugar, then carefully fold in the chocolate mixture, orange liqueur and orange zest.
   
   In another bowl, beat 4 egg whites until foamy, then gradually add the remaining sugar and beat until the whites hold their shape, but not until stiff peaks form. Stir a small amount of egg white into the chocolate mixture, then fold in the remaining whites.
3. Pour the batter into the prepared pan and bake for 35-40 minutes, until the crust is puffed, a crack appears in the center, and the center is cooked through. Cool the crust in the pan on a wire rack; the center will settle as it cools.
4. Before serving, place the cake in the pan on a stand or serving plate and carefully remove the sides. Don't worry if there are cracks or uneven edges; this crater-like shape is exactly what we're looking for.
   
   Whip the cream until soft, then add the vanilla extract and orange liqueur and continue whipping until the cream forms stiff peaks, but not stiff peaks. Fill the "crater" on the cake with whipped cream, spreading it to the edges. Then, sprinkle the surface with cocoa powder through a tea strainer and garnish with chocolate shavings.