Preheat oven to 180°C and line a 20cm springform tin with paper and foil.
Beat egg yolks with 100g of sugar until creamy.
Add orange liqueur and beat for three minutes.
Stir in the melted chocolate and 150ml of the cream.
Whip the remaining cream and fold it into the mixture.
Whisk egg whites to stiff peaks, beat in remaining sugar, and fold into the chocolate mix.
Spoon mixture into the tin and place in a tray half-filled with boiling water.
Bake at 180°C for 45 minutes, then at 150°C for a further 45 minutes.
Turn off the oven and let the cake rest inside for 20 minutes.
Cool completely, remove from tin, and serve with fruit and cream.