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1
Preheat oven to 400.
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2
Lightly butter an 8 inch springform pan.
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3
In a double broiler, melt 4 oz. of the chocolate and 1 stick of butter, cut into small pieces.
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4
In a medium bowl, blend the flour and 1/2 cup sugar.
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5
Add eggs and mix well.
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6
Add the melted chocolate and butter to the bowl and with an electic 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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7
Pour the batter into the prepared pan 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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8
Unmold the cake onto a rack and let cool; it will fall to about half its original height.
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9
Meanwhile, in a double boiler, melt the remaining 3 oz. chocolate and 1 tsp butter.
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10
In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate.
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11
Continue whisking until smooth and glossy.
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12
Place sheets of waxed paper under the cake and cooling rack.
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13
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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14
After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a criss-cross pattern,.
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15
Mix the cocoa with the remaining 1 T. sugar and sprinkle it decoratively over the cake before serving.
