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1
For cake: Preheat oven to 350u00b0F.
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2
Butter and flour 9 inch diameter cake pan with 2 inch sides.
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3
Line bottom of pan with parchment.
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4
Dust pan with flour; tap out excess.
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5
Stir butter and chocolate in heavy medium saucepan over low heat until smooth.
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6
Set aside.
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7
Using electric mixer, beat eggs and sugar in large bowl until slightly thickened.
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8
Add corn syrup and beat until slowly dissolving ribbons form when beaters are lifted.
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9
Pour chocolate mixture into the egg mixture and fold together gently.
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10
Pour batter into prepared pan.
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11
Bake until tip of knife inserted into center comes out clean, about 1 hour.
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12
Cool completely in pan on rack.
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13
Invert cake onto 7 1/2 inch cardboard round.
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14
Peel off parchment.
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15
Place cake on cardboard on rack set over a cookie sheet.
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16
For Glaze: Bring cream to simmer in heavy medium saucepan.
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17
Reduce heat to low.
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18
Add chocolate; stir until melted.
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19
Remove from heat; let stand until just cool.
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20
Whisk in butter and syrup.
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21
Pour glaze over cake; spread with spatula to cover top and sides.
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22
Refrigerate cake overnight.
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23
(Can be prepared 3 days ahead; cover and keep refrigerated.) Cut cake into slices.
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24
Serve cold.
