Chocolate Cloud Cake

Serves 8-12

Cake:

8 ounces good quality semisweet chocolate

1 stick (1/2 cup) butter, cut in pieces

6 large eggs- 2 whole, 4 seperated

1 cup sugar

Whipped Cream Topping:

1 1/2 cups heavy cream, chilled

3 Tbsp. powdered sugar

1 tsp. vanilla extract

Cake:

preheat oven to 350 degrees. Line the bottom of an 8 inch springform pan with wax paper. Melt the chocolate and butter in a bowl set over hot water. In a bowl, whisk the 2 whole eggs, and 4 yolks with 1/2 cup of the sugar. Whisk in the chocolate mixture. Beat the egg whites in an electric mixer until foamy, than add sugar and whisk to stiff peaks. Fold in to chocolate mixture, and pour in to springform pan. Bake for 35-40 minutes until puffed, and cracked (don’t over bake) Let cool (the center will fall), whip the cream with sugar, and vanilla to stiff peaks, and fill the center. Top with shaved chocolate if you wish (i do).