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• Preheat the oven to 175°C (345°F/Gas 3).
• Cut a piece of greaseproof paper to fit a 20 cm (8 inch) round cake tin, with a double layer for the side and a single layer for the bottom.
• Spray the tin with cooking oil and fit the greaseproof paper in snugly.
• Melt the chocolate in a stainless steel bowl set over a saucepan of hot water.
• Don’t let the water in the saucepan boil, as you can scald the chocolate.
• Remove the chocolate from the heat and allow to return to room temperature.
• In a large bowl, beat the egg yolks and two-thirds of the sugar until pale and creamy.
• Add the Cointreau and continue to beat until well combined.
• Add the chocolate to the egg yolk mixture and stir until completely incorporated, then slowly stir in half the cream. Set aside.
• Whip the remaining cream until soft peaks form.
• Set aside.
• Start whisking the egg whites in a very clean bowl.
• When soft peaks start to form, slowly add the remaining sugar and whip until very firm.
• Fold the whipped cream into the chocolate mixture. Finally, fold in the whipped egg whites.
• Pour into the cake tin, put the tin in a bain-marie or on a baking tray and add enough hot water to come about 2.5 cm (1 inch) up the outside of the tin.
• Bake for 45 minutes.
• Turn the oven down to 150°C (300°F/Gas 2) and bake for a further 45 minutes.
• Turn the oven off and leave the cake in the oven for 20 minutes.
• Cut around the edge of the tin, turn it over onto a plate and the cake should slide out easily.
• Cut slices using a knife dipped in hot water and clean the knife after each cut.
• Place on white plates.
• Sprinkle with icing sugar and serve with lightly whipped cream.