---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 6 servings
       7 oz Bittersweet chocolate
            -OR- semisweet chocolate,
            - broken into small pieces
     1/4 lb Unsalted butter; PLUS:
       1 ts Unsalted butter
     1/4 c  Cake flour
     1/2 c  Superfine sugar; PLUS:
       1 tb Superfine sugar
       3    Eggs
     3/4 c  Heavy cream; reduced by half
            -(SEE NOTE)
       1 tb Unsweetened cocoa powder
   NOTE: Simmer cream until reduced by half, about 20 minutes.
   Preheat the oven to 400 F.  Lightly butter an 8-inch springform pan.  In a
   double boiler, melt 4 ounces of the chocolate with 1/4 pound of the
   butter, cut into small pieces.
   In a medium bowl, blend the flour and 1/3 cup of the sugar.  Add the eggs
   and mix well.  Add the melted chocolate and butter to the bowl and, with
   an electric mixer, beat at high speed for about 5 minutes, until the
   batter is smooth and forms a ribbon when the beaters are lifted.  Pour the
   batter into the prepared pan (it will be about 1 inch deep) and bake for
   15 to 20 minutes, until the cake is set and a toothpick inserted in the
   center comes out dry. Unmold the cake onto a rack and let it cool; it will
   fall to about half its original height.
   Meanwhile, in a double boiler, melt the remaining 3 ounces of chocolate
   with the remaining 1 teaspoon butter.
   In a small heavy saucepan, bring the reduced cream to a boil, then whisk
   it vigorously into the chocolate.  Continue whisking until smooth and
   Place sheets of waxed paper under the cake and cooling rack.  Pour the
   frosting over the top of the cake, using a metal spatula to spread the
   frosting evenly over the top and sides.
   After the frosting has hardened slightly, about 5 minutes, use a long
   straight knife to mark the top in a crisscross pattern.  Mix the cocoa
   with the remaining 1 tablespoon sugar and sprinkle it decoratively over
   the cake before serving.