4 oz Semi sweet chocolate
1/2 c Butter
1/2 c Unsweetened cocoa
3 lg Eggs
1/4 c Sugar
3 tb Liqueur of choice
= (i like tia maria or baile -y’s) Glaze: 1/2 c Whipping cream
1/2 lb Semisweet chocolate
Preheat oven to 325. Butter 8″ cake pan with 2″ high sides. Line pan bottom with waxed paper. Butter paper. Dust pan with flour and tap out excess. Melt chocolate & butter in microwave. Mix cocoa, eggs & sugar and whisk in chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or until tester comes out clean. Cool cake in pan 1 hour. Turn out cake onto plate; peel off paper. Refrigerate for 2 hours. Meanhile, bring cream to boil, add chocolate and stir until melted. Pour over cake and spread with spatula to coat sides. This is truly magnificent! Lynn Herrick in Chicago —–