10 oz. semi-sweet chocolate chips
1/2 c. butter, cut into 8 pieces
6 lg. eggs, separated (room temperature
1 c. sugar
2 tsp. Creme de Cacao, Kahlua or dark rum
1/2 tsp. vanilla

GARNISH:

1 1/2 c. whipping cream, chilled
2 1/2 to 3 tbsp. powdered sugar

Butter and flour an 8 inch form pan. Melt chocolate with 1/2 cup butter, keep warm. Beat egg yolks at high speed, gradually adding 3/4 cup sugar. Beat until yolk mixture is pale yellow and thick. Add chocolate mixture to yolks, then add liquor and vanilla. Beat 1 minute to blend. Beat egg whites until they form soft peaks, add remaining 1/4 cup sugar. Beat until stiff. Fold egg whites into chocolate mixture, pour into pan, smooth batter. Bake 15 minutes at 375 degrees; then 15 minutes at 350 degrees; then 30 minutes at 250 degrees. Turn oven off and open door. Allow cake to stay in oven for 30 minutes. Remove cake from oven, cover with damp paper towel for 5 minutes. Cake will collapse and crack. Transfer to serving platter and garnish with whipped cream or powdered sugar.