Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Semi-Sweet Chocolate *
10 tb Unsalted Butter
4 lg Eggs
1 tb Sugar
1 tb Unbleached Flour
1 tb Real Vanilla Extract

-------------------------GARNISHES------------------------------
White Candy Roses

---------------------------GLAZE--------------------------------
1/2 c Heavy Cream
3 oz Semi-sweet Chocolate

* There should be 16 squares of semi-sweet chocolate and they should
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~-- One to Three Days In Advance: Preheat oven to 425øF. Butter
bottom and sides of an 8-inch springform pan. Line bottom with
parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil
under and up outside of spring form pan to prevent leaks; set aside.
In 3-qt 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, but not boiling, water, until eggs are
lukewarm and foamy and sugar is dissolved. Transfer to large bowl.
Beat egg mixture at high speed until very thick and pale
yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg
mixture into cooled chocolate. Fold chocolate back into remaining
egg mixture. Pour into prepared pan. Place pan in deep roasting
pan. Fill with enough hot water to come 2/3rds of the way up the
side of springform pan. Bake 15 minutes (mixture will still 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
small 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, 20 minutes.
Loosen cake and remove sides of springform pan. Invert cake onto
serving plate. Carefully remove bottom of springform pan and
parchment paper. Spread some of the 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 decorating with white candy roses.

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