2 c. (4 sticks) butter
12 oz. semi-sweet chocolate
4 oz. unsweetened chocolate
1 c. sugar
1 c. almond or cherry liqueur
1/2 tsp. almond extract
8 lg. eggs

Preheat oven to 325 degrees. Lightly butter the bottom and sides of a 10"x13" cake pan, do not use a springform pan. In a heavy saucepan, combine the butter, chocolates and sugar, stirring frequently until the sugar is dissolved and the mixture is smooth. Remove pan from heat and stir in the liqueur and the almond extract. Beat in the eggs, one at a time. Pour into the prepared pan. Place pan in a large roasting pan and pour in hot water half way up the sides of the cake pan. Bake for 60 to 70 minutes. Cool in the cake pan for 2 hours. Remove cake from pan and refrigerate.

1/3 c. heavy cream
8 oz. semi-sweet chocolate
2 tbsp. butter

Bring heavy cream to a boil, remove pan from heat and add the chocolate and butter. Stir until smooth. If there are any lumps, strain through a sieve. Pour over the chilled cake and spread the icing on the top and sides. Chill and serve.