Richard Sax's Chocolate Cloud Cake

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: Cake:

8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped

½ cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces

6 large eggs

1 cup (200g) sugar

2 tablespoons cognac or Grand Marnier (optional)

Finely grated zest of 1 orange (about 1 tablespoon; optional)

subheading: Whipped Cream:

1 ½ cups (355g) heavy cream, very cold

3 tablespoons confectioners’ sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

Directions at food52.com

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