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1
Preheat oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper.
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2
Melt the chocolate in a double boiler or microwave, then let the butter melt in the warm chocolate.
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3
Beat the two whole eggs and the four egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, Cointreau and orange zest.
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4
In another bowl, whisk the four egg whites until foamy, then gradually add the remaining 1/2 cp sugar and whisk until the whites are holding their shape, but not too stiff.
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5
Lighten the chocolate mixture with a dollop of egg whites, then fold in the rest of the whites.
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6
Pour mixture into the prepare pan and bake for 35 to 40 minutes or until the cake has risen and cracked and the centre is no longer wobbly.
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7
Cool the cake in its pan on a wire rack; the middle will sink as it cools.
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8
When ready to eat, place the cake on a cake stand and carefully remove it from its springform pan.
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9
Don't worry about cracks or rough edges; it's the crater look that you want to go for.
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10
Whip the cream until soft, then add vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
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11
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 strainer.
