2/3 c. butter
1 c. whipping cream
1 c. unsweetened cocoa
6 lg. eggs
2 tsp. vanilla
1/4 tsp. salt
1/2 c. all-purpose flour
White chocolate glaze
Chocolate leaves

Preheat oven to 325 degrees. Grease bottom only of 9 inch springform pan.

Heat butter, cream and 3/4 cup sugar over low heat in 2 quart saucepan until butter melts. Remove from heat and stir in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15-20 minutes.

In large bowl, beat eggs, vanilla and salt at low speed until just blended. Add flour and 3/4 cup sugar. Beat on high speed until light and fluffy. Stir about 1/4 of egg mixture into cooled chocolate mixture, then fold all of chocolate mixture into egg mixture.

Pour batter into pan. Bake 55-60 minutes until cake is firm in center. Run thin bladed knife around edge of cake to loosen from side of pan. Cool completely in pan. (Cake will fall in center.) Remove side of pan.

Prepare white chocolate glaze: Spread over cake. Refrigerate until glaze is firm.

Prepare chocolate leaves; use to garnish cake.

WHITE CHOCOLATE GLAZE:

12 oz. white chocolate
1/3 c. confectioners' sugar
1/4 c. shortening

Melt white chocolate, sugar and shortening in saucepan over very low heat. Cool slightly and spread over cake.

CHOCOLATE LEAVES:

6 oz. pkg. semi-sweet chocolate pieces
4 tsp. shortening
3 oz. white chocolate
1 tbsp. shortening

In small saucepan, over low heat, melt semi-sweet chocolate and 4 teaspoons shortening. In second saucepan, over very low heat melt white chocolate and 1 tablespoon shortening.

Rinse and dry 16-20 medium sized lemon leaves. Spread semi-sweet or white chocolate mixture on underside of each leaf. Refrigerate until firm. Peel each leaf from chocolate. Repeat with remaining chocolate.