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This five-ingredient version is lovingly referred to as a chocolate cloud cake, as it gets its lofty height and crispy top from beaten egg whites. The extra step of whipping the egg whites makes for a truly spectacular flourless cake that everyone will love.
To make the cake, heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.) Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along.
Ingredients 12 tablespoons unsalted butter (1 1/2 sticks), cut into pieces, plus more for coating the pan 12 ounces finely chopped dark chocolate (about 2 1/4 cups) 2 large eggs 4 large egg yolks 1 teaspoon pure vanilla extract 1 1/4 cups granulated sugar, divided 4 large egg whites Whipped cream and berries, for serving (optional)
In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes.
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