One day or up to three days ahead: Preheat oven to 425 degrees F. Butter bottom and side of an 8 inch springform pan. Line bottom with parchment or waxed paper; butter paper. Using heavy-duty aluminum foil, wrap foil under and up outside of springform pan to prevent leaks; set aside.
In 3 quart saucepan, combine cut up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, not boiling, water until eggs are lukewarm and foamy sugar is dissolved. Transfer to a large bowl.
Beat egg mixture at high speed until very thick and pale yellow - about 8 minutes. Beat in flour. Spoon about 1/4 egg mixture into cooled chocolate. Cold chocolate mixture back into remaining egg mixture.
Pour into prepared pan. Place pan in a deep roasting pan. Fill with enough hot water to come 2/3 of the way up the side of the springform pan. Bake 15 minutes (mixture will be soft in center).
Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. Do not remove side of springform pan. Cool at room temperature 1 hour. Refrigerate overnight or up to 3 days.
On day of serving, prepare glaze: In saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread, but still pourable, about 20 minutes. Loosen cake, and remove side of springform pan. Invert cake onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before serving. Serves 12.
By Robin from Washington, IA
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