Total Calories: 620
Put eggs and 1/2 cup sugar into a bowl and begin to beat on high speed. Continue beating at least 5 minutes or until mixture is thick and creamy.
Put chocolate in top of a double boiler. Add coffee and Grand Marnier or rum and melt until smooth. Remove from heat. Add vanilla; set aside.
Whip 1 cup heavy cream until thick and stiff. Fold chocolate into the beaten egg mixture and then gently fold in whipped cream. Make sure batter is well mixed and then pour it into a 9-inch springform pan. Set pan into a larger pan and fill larger pan with about 2 inches of hot water. Bake cake in a preheated 350° oven 1 hour until center of cake seems firm to the touch. When cake is done, remove from oven and carefully lift it out of water bath. Set it on a rack to cool completely. Cover and chill at least 8 hours or overnight.
To serve cake, whip remaining 2 cups cream with 2 tablespoons sugar and 1 tablespoon Grand Marnier or rum. Whip until thick and stiff. Remove cake from refrigerator. Run a knife around side, and gently release sides of springform pan. Invert cake onto a serving platter and carefully lift off bottom. Frost top and sides of cake with whipped cream. Decorate with shaved chocolate. Surround cake with fresh fruit, if desired.
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