Chocolate Cloud Cake 

· Cake:  Preheat the oven to 350 degrees Fahrenheit.  Without buttering the pan, line the bottom of an 8-inch spring form pan with a round of wax paper.  Melt the chocolate in a double container, the above container set with hot water.  Remove the pan from the heat and beat in the butter until it is melted; set aside.

· In a bowl, beat the 6 eggs taken with ¼ cup of the sugar just until blended.  Beat in the preserves, Grand Marnier or cognac and 1 of the eggs.  Beat all the above immediately with the chocolate mixture when it is warm.

· In another bowl, with an electric mixer, until the 4 egg whites turns into foamy beat it.  Beat the whites adding slowly the left over sugar to form soft mounds see that it should not become stiff.  Mix the ¼ of the beaten eggs with the chocolate mixture to make lighten it.  Pour this mixture into the pan and make smooth at the top.

· Bake till the top of the cake is puffed and cracked for 30 to 35 minutes. Do not over bake.

· Keep the pan with cake on a wire rack to become cool. After cooling the cake will sink.

· While serving, sprinkle the top evenly with cocoa powder.  With the tip of a knife cut the cake into pieces. Slowly remove the cake pieces from the pan and serve.