cakes,,,,,,,,,

do you love it?????????????yes i do,,,huhuhu,,,Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit.then i love to make it,,,and also eat it,,hahhaha,,,flavor that i prefer is chocolate and blueberry,,then,,i was remember that last semester my friend syafik ikhwan give me birthday cakes,,wow,,i very happy to get it,,further it was my favorite,,,huhuhu,,,eat lots cake will get obes soon,,so after i eat it,,i will get plain water to lost the sweet taste then i"m not to obsess with the cakes because i know cat has a lots of calories that can made fat in body,,for your information,,,cakes also not to just celebrate birthday party but also in wedding...huhuh...i want biggest cake when i getting married soon,,hahahha,,,so this is the recipe,,enjoy yur self,,heheh,,try to making delicious cakes in the world,,

8 ounces 1/2 cup (1 stick) 6 large 1 cup 2 Tbs Grated zest of  WHIPPED CREAM TOPPING 1-1/2 cups 3 Tbs 1 tsp

best-quality bittersweet or semisweet chocolate, coarsely chopped unsalted butter, cut into pieces, softened eggs: 2 whole, 4 separated sugar cognac or Grand Marnier (optional) 1 orange (optional) heavy cream, well chilled confectioners' sugar pure vanilla extract Unsweetened cocoa powder, for sprinkling

Oven Temp ~ 350° Bake Time ~ 35 - 40 minutes Pan Type ~ 8 " springform pan

Preheat the oven. Line the bottom of pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly. Do not over bake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.