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1
Preheat the oven to 350 degrees.
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2
Line the bottom of an 8 inch springform pan with parchment paper.
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3
Do not grease the sides of the pan.
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4
Melt the 8 oz.
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5
chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
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6
Whisk the 4 egg whites until firm, then gradually add 1/2 cup of the sugar and whisk until the whites are holding their shape and gleaming but not stiff.
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7
Set aside.
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8
In another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract.
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9
Gently fold in the chocolate mixture.
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10
Lighten the mixture with 1/3 of the egg whites incorporating into mixture.
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11
Add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
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12
Pour into the preapred pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface.
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13
Cool the cake in its pan on a wire rack; the middle will sink when cools and the sides will splinter.
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14
You want it to look like a cake with a crater in it.
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15
To finish the cake, carefully remove the pan and place on a plate or cake stand.
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16
Melt the chocolate for the topping and leave it to cool a little.
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17
Meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
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18
Fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula.
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19
Arrange the robin eggs on top.
