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NOTE: Simmer cream till reduced by half, about 20 min.
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Preheat the oven to 400 F. Lightly butter an 8-inch springform pan.
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In a double boiler, heat 4 ounces of the chocolate with 1/4 lb.
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of the butter, cut into small pcs.
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In a medium bowl, blend the flour and 1/3 c. of the sugar.
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Add in the Large eggs and mix well.
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Add in the melted chocolate and butter to the bowl and, with an electric mixer, beat at high speed for about 5 min, till the batter is smooth and forms a ribbon when the beaters are lifted.
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Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 min, till the cake is set and a toothpick inserted in the center comes out dry.
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Unmold the cake onto a rack and let it cold; it will fall to about half its original height.
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Meanwhile, in a double boiler, heat the remaining 3 ounces of chocolate with the remaining 1 tsp.
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butter.
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In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
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Continue whisking till smooth and glossy.
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Place sheets of waxed paper under the cake and cooling rack.
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Pour the frosting over the top of the cake, using a metal spatula to spread the frosting proportionately over the top and sides.
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After the frosting has hardened slightly, about 5 min, use a long straight knife to mark the top in a crisscross pattern.
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Mix the cocoa with the remaining 1 Tbsp.
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sugar and sprinkle it decoratively over the cake before serving.
