Cake:
8 oz. Semi-Sweet Chocolate Squares
1/2 c. Unsalted Butter, softened and cut into small cubes
2 Whole Eggs
4 Egg Yolks
4 Egg Whites
1 c. Granulated Sugar
2 Tbsp. Grand Marnier or Cognac
1 tsp. Orange Zest
1 c. Strawberries or Raspberries, for garnish

Melt chocolate squares in top of double boiler over medium heat.
Remove from heat and whisk in butter until melted.
In another bowl whisk together the 2 whole eggs and 4 egg yolks.
Add 1/2 c. sugar and whisk until thoroughly blended.
Whisk in chocolate mixture, grand marnier or cognac and orange zest.
In a separate glass or stainless steel bowl beat egg whites until foamy.
Gradually add remaining 1/2 c. sugar and continue beating to form soft peaks.
Stir 1/4 c. of beaten egg whites into chocolate mixture.
Fold in remaining egg whites.
Line bottom of spring form pan with waxed paper.
Do not butter pan.
Pour mixture into pan.
Bake 35-40 minutes at 350°F.
Top of cake will puff up and crack.
Let cake cool on wire rack.
Center will sink when cooled.
Loosen edge of cake and carefully remove side of pan.
To serve, fill crater with whipped cream.
Dust top lightly with cocoa powder.
Garnish with fresh strawberries or raspberries.

Whipped Cream:
1 1/2 c. Heavy Whipping Cream
1/3 c. Powdered Sugar
1 tsp. Vanilla

In a chilled bowl, whip cream and powdered sugar until almost stiff.
Stir in vanilla.