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.

Mix together flour, salt and soda, set aside.
In mixing bowl cream butter until fluffy.
Add brown sugar and granulated sugar and continue beating until light.
Beat in milk, corn syrup and vanilla.
Add flour mixture.
Stir in chocolate chips and nuts.
Roll dough into 1 inch balls.
Place on parchment lined cookie sheets.
Flatten cookies using bottom of a drinking glass.
Bake 8-9 minutes at 375°F.
Transfer to wire rack to cool.

Powdered Sugar for dusting
Unsweetened Cocoa Powder for dusting
Assorted Fresh Berries

Separate eggs and let stand 30 minutes at room temperature.
In heavy saucepan melt butter and chocolate together over low heat.
Remove from heat and let cool to room temperature.
In mixing bowl beat egg yolks and 3/4 cup granulated sugar.
Beat 4-5 minutes until mixture is thick and pale.
In stainless steel or glass bowl beat egg whites until soft peaks.
Beat in 1 Tbsp. granulated Sugar.
With wooden spoon or spatula fold in one third of chocolate mixture into egg yolk mixture.
Next fold in one third of the egg whites.
Repeat until all ingredients are combined.
Butter and flour a 9″ spring form pan.
Spread batter into prepared pan.
Bake 50-60 minutes at 300°F.
The edges should be firm, the center puffed but still a bit jiggly.
Do not over bake.
Let cool 10 minutes on wire rack.
Run a knife blade around edge of cake to loosen from pan.
Let cool completely.
Center of cake will sink as it cools.
To serve, remove sides of pan.
Dust cake with cocoa powder then a layer of powdered sugar.
Serve with assorted berries.

In mixing bowl combine flour, sugar, salt and butter.
Using a pastry blender combine until mixture is crumbly.
Sprinkle cream over mixture and stir with fork until mixture holds together.
Add a little more cream if needed.
Gently pat mixture into bottom of a greased 9″ x 13″ pan.
Refrigerate 30 minutes.
Bake 10 minutes at 350°F until edges are golden brown.
Remove to a wire rack and let stand 5 minutes.
Spread topping evenly over crust.
Bake 20-24 minutes until topping is a golden brown.
Remove from oven and let stand on wire rack until cooled to warm.
Scatter chocolate chips over top.
Let stand until chocolate chips melt.
Spread chocolate evenly over topping.
Sprinkle remaining chopped pecans over chocolate layer.
Let stand until chocolate sets up.
Cut into bars.
Store in air tight containers.

Topping:
3 c. Pecans, chopped
3/4 c. Unsalted Butter
1 c. plus 2 Tbsp. Brown Sugar
1/4 tsp. Salt
1/4 c. Light Corn Syrup
2 Tbsp. Light Cream
2 1/2 tsp. Vanilla
1 c. (6 oz. Bag) Semi Sweet Chocolate Chips

Scatter chopped pecans on cookie sheet.
Bake 6-8 minutes at 350°F until nicely browned.
In a medium saucepan combine butter, brown sugar, salt, corn syrup and cream.
Over medium heat bring mixture to a boil, stirring constantly.
Remove from heat, stir in vanilla and 2 1/4 c. pecans.