Richard Sax's poofy soufflé of a chocolate cake intentionally caves in the center, leaving a craggy, wafer-like rim behind and a mousse-y hollow that you fill up with cold whipped cream. The effect is dramatic, bold and impossibly delicious. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 8 to 12 Prep time: 20 min Cook time: 40 minINGREDIENTSChocolate Cake:8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces6 large eggs1 cup (200g) sugar2 tablespoons cognac or Grand Marnier (optional)Finely grated zest of 1 orange (about 1 tablespoon; optional)Whipped Cream: 1 1/2 cups (355g) heavy cream, very cold3 tablespoons confectioners’ sugar1 teaspoon pure vanilla extractUnsweetened cocoa powder and/or bittersweet chocolate shavings, for toppingFULL RECIPE ►► https://f52.co/2zSRXhtCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.