2/3 c. butter
1 c. heavy whipping cream
Sugar
1 c. unsweetened cocoa
6 lg. eggs
1 tsp. vanilla extract
1/2 c. all-purpose flour

Preheat oven to 325 degrees. Use nine inch spring form pan. In 2 quart saucepan - low heat - combine 3/4 cup sugar and butter until melts. Remove from heat, stir in cocoa - freeze mixture stirring occasionally, until slightly thickened (about 15-20 minutes).

In large bowl with mixer at low speed, beat eggs, vanilla and salt just until its mixed, add flour and 3/4 cup sugar. One high speed beat until fluffy (about 5 minutes). Stir about 1/2 egg mixture into cooled chocolate mixture. Then fold all of the chocolate mixture into remaining egg mixture.

Pour batter into pan. Bake 55-60 minutes until cake is firm in center and then spread with chocolate glaze.

GLAZE:

12 oz. white chocolate
1/3 c. 10X sugar
1/4 c. shortening

Put in refrigerator until glaze is firm.