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1
Simmer cream until reduced by half, about 20 minutes.
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2
Preheat the oven to 400F (200C).
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3
Lightly butter an 8-inch springform pan.
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4
In a double boiler, melt 4 ounces of the chocolate with 1/4 pound of the butter, cut into small pieces.
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5
In a medium bowl, blend the flour and 13 cup of the sugar.
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6
Add the eggs and mix well.
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7
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.
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8
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.
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9
Unmold the cake onto a rack and let it cool; it will fall to about half its original height.
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10
Meanwhile, in a double boiler, melt the remaining 3 ounces of chocolate with the remaining 1 teaspoon butter.
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11
In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
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12
Continue whisking until smooth and glossy.
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13
Place sheets of waxed paper under the cake and cooling rack.
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14
Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides.
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15
After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a crisscross pattern.
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16
Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving.
