Chocolate Cloud Cake
1/2 cup unsalted butter, softened
2 wholes 6 eggs,, 4 separated
2 tablespoons orange-flavored liqueur, optional
For the Cream Topping:
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon orange-flavored liqueur, optional
1/2 teaspoon unsweetened cocoa powder, for sprinkling
In a separate 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 in the rest of the whites. Pour into the prepared springform pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is set. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
Through a tea strainer, dust the top lightly with cocoa powder.