Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Pound  chopped semisweet
                        chocolate
  1                Cup  heavy cream
  6                     eggs
     3/4           Cup  sugar
  6        Tablespoons  all-purpose flour
     1/4           Cup  cornstarch
  2        Tablespoons  cocoa powder
     1/4           Cup  melted butter

Preparation:

Put chocolate in a bowl. Bring cream to a boil and pour over chocolate, stirring until smooth. Refrigerate filling overnight. Preheat the over to 350°F. Set a mixing bowl in the bottom of a double boiler set over hot water and whisk eggs and sugar until warm. With whipping attachment, whip at high speed for 5 minutes, or until thick and fluffy. Sift flour, cornstarch and cocoa together and fold into egg mixture. Fold in butter slowly. Divide butter between 2 greased 10-inch cake pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove layers from the pans and cool on a rack. Refrigerate layers for 1 hour. With the whipping attachment of the mixer, whip 2/3 of chocolate filling until double in volume. Spread between and over cake layers and refrigerator for 1 hour. Melt remaining filling in the top of a double boiler set over hot water until liquid and warm. Pour over iced cake to glaze it and refrigerate for 20 minutes.

Nutritional Information:

315 Calories (kcal); 20g Total Fat; (56% calories from fat); 6g Protein; 29g Carbohydrate; 197mg Cholesterol; 112mg Sodium