Squeaky Wheel Flourless Chocolate Cake

from Nigella Bites, Nigella Lawson 2002

9 ounces dark chocolate, preferably 70% cacao, rough chopped
1/2 cup unsalted butter, softened
6 eggs (2 whole, 4 separated)
1/2 cup sugar
2 tablespoons orange-flavored liqueur, optional
Zest of one orange

Ingredients-cream topping
1 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons orange-flavored liqueur, optional
1/2 teaspoon unsweetened cocoa powder, for sprinkling (optional)
Two cups berries of your choice (optional)

Preheat the oven to 350 degrees F. Line the bottom of a 9" springform cake pan with parchment paper.

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 and 4 egg yolks with 1/3 cup of the sugar, then whisk in add the chocolate mixture, the orange-flavored liqueur (optional) and the orange zest.

In the bowl of an electric mixer fitted with the whisk attachment, 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 in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.

Shortly before serving, place the still pan-bound cake on a cake stand or plate and carefully remove the sides of the pan from the cake. The cake will look slightly ragged and sunken.  It's supposed to. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whipping until the cream is firm but not too stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake.  Top either with a dusting of cocoa or fresh berries.

Yield: 8-10 slices