1 lb. semisweet chocolate
10 tbsp. unsalted butter (1 1/4 sticks)
8 eggs, separated, room temperature
3 c. whipping cream
2 tbsp. sugar
1/2 tsp. vanilla
Grated chocolate

Melt chocolate and butter in microwave for 3 minutes, stopping to stir every minute until smooth. Pour into large bowl; cool slightly. Preheat oven to 375 degrees. Generously butter 9 inch springform pan. Beat yolks to blend. Stir into chocolate mixture. Beat whites to stiff peaks. Gently fold 1/4 of whites into chocolate mixture to loosen. Fold into remaining whites. Pour batter into prepared pan. Bake 12 minutes, do not overbake. Cool in pan then refrigerate.

Just before serving, beat cream, sugar and vanilla to stiff peaks. Spoon over cake in pan, smoothing top. Remove springform and pipe rest of whip cream around edge with a pastry tube. Garnish cake with grated chocolate. Serve chilled. Serves 12 to 16 cut small pieces, it's wonderfully rich!