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| Make the cake: |
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Preheat oven 300°F. Place rack in the middle of the oven. Butter bottom of 9x2 inch round cake pan.
Line the bottom of the pan with baking parchment. The butter in the bottom of the pan is to hold the parchment
in place, not to keep things from sticking, so no need to over do it. A strip to line the side of the pan may
save some head-akes later also. Butter the parchment and the sides of the pan and dust with cocoa powder.
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Put the butter and chocolate in a bowl. Put the bowl in a frying pan of lightly boiling water. This acts
as a double-boiler and makes the whole job easier. Remember to use a bowl that wont melt in boiling water and
use a pot holder to grab the bowl when stiring the chocolate. When the chocolate has melted and been mixed with
the butter, remove the bowl from the fry-pan.
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In a second bowl, combine eggs, sugar, vanilla, salt and 2 Tbs of water. Beat at medium high until mixture
has about doubled in volume. About 2 minutes. Add the melted chocolate and continue beating until well blended.
About half a minute. Add the rest of the cocoa powder and beat about another half a minute.
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Pour mixture into the prepared pan. Bake until cake pick comes out looking wet with small gooy clumps.
About 40 to 45 minutes. Don't over bake. Let cool in pan on a rack for 30 minutes . Loosen the cake from the sides
of the pan. Place the rack on top of the pan and flip the pan over. The cake should come out easily. Remove the
parchment and allow the cake to cool completely. Transfer the cake to a plate and refridgerate until cold.
About 6 hours or over night.
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| Make the glaze: |
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Melt the chocolate and butter, same way as before, stiring with a rubber spatula until smooth. Pour the warm
glaze over the cold cake. Spread evenly to about a quarter of an inch from the edge. Refridgerate another half hour
to set the glaze.
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The cake is more flavorful if allowed to come back to room temperature, and, easier to slice. A hot knife
for slicing helps. Slices that may seem rediculously small can sometimes seem way large once you start eating it.
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