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Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin. Wrap the outside of the cake tin in two layers of aluminium foil so that it will be waterproof when placed in the bain-marie in the oven.
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In a bowl beat together the egg yolks with two thirds of the sugar until creamy.
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Add the orange liqueur and beat for a further three minutes.
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Stir in the melted chocolate and half of the cream.
Watch technique1:07 mins
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In a separate bowl, whip the cream, then fold this into the mix.
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In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Beat in the rest of the sugar, then fold this into the chocolate mix.
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Spoon the mixture into the lined, foil-wrapped cake tin and place into a deep baking tray. Set the baking tray onto the oven shelf. Half fill the tray with boiling water from the kettle to make a bain-marie.
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Place in the oven for 45 minutes at 180C/350F/Gas 4 and then reduce the temperature to 150C/300F/Gas 2 for 45 minutes more.
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Turn the oven off but leave the cake in for another 20 minutes.
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Remove from the oven and allow to cool completely. Remove the cake from the tin and peel off the paper. Serve with fruit and cream.
