18 oz good quality semi sweet chocolate
2 1/4 cup sugar
1 lb butter, unsalted
1 cup boiling water
9 eggs room temperature
1 tbl coffee or liquor, optional
12 oz bittersweet chocolate
1 cup heavy cream
Combine chocolate, sugar, butter and boiling water in a heavy gauge sauce pan. Stir and place over medium heat until melted and smooth. Remove from heat and set aside. In a mixing bowl whisk egg and liquor.
Spray a 10″ pan. Line with parchment, re-spray and dust with cocoa.
Whisk eggs into chocolate and pour into prepared pan. Bake at 300 – 325 degrees in a water bath 1 1/2 hours or until a light crust forms and the cake has slightly risen. Remove from oven, cool, then freeze overnight.
Heat cream, but do not boil. Pour over broken pieces of chocolate. Stir a little and allow to melt and cool.
Remove cake from pan. Leave upside down. Pour glaze.