This is one of my favourites - without Cointreau for kids but much nicer with
Chocolate Orange Cloud Cake
(Nigella Lawson)
Cake:
250g bitter chocolate
125g butter
6 eggs (2 whole, 4 seperated)
175g caster sugar
2 tbs Cointreau (optional)
grated zest 1 orange (optional)
Cream topping:
500ml double cream
splash vanilla extract
1 tbs Cointreau (optional)
cocoa powder to dust
Method:
Preheat oven to 180C. Line bottom of 23cm springform tin with baking parchment.
Melt chocolate and butter together.
Beat 2 whole eggs and 4 yolks with 75g sugar and mix into chocolate and butter, along with Cointreau and zest.
Whisk egg whites and gradually add sugar. Fold into rest of mixture.
Bake for 35-40 minutes ? should be set and slightly cracked. Cool in the tin on a wire rack. When ready to serve, put the tin on serving plate and unmould. Gently whip the cream, fold in other ingredients and dollop into the crater on the cake. Dust with cocoa.