8 oz. unsweetened chocolate
4 oz. semi-sweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. sweet butter, room temperature, cut into sm. pieces
5 extra lg. eggs, room temperature

Icing: 1 cup heavy cream and 10 ounces bitter-sweet chocolate; cut up.

Butter a 9 inch cake pan. Cut a piece of wax paper to cover the bottom. Butter it. Chop both chocolates. Set aside. Combine water with 1 cup of the sugar is saucepan. Bring to a boil over high heat; cook 2 minutes. Remove from heat and add chocolate; stir until melted. Add butter, piece by piece, stirring until melted. Beat eggs with 1/3 cup sugar in bowl of electric mixer 4 minutes. Add the chocolate to the eggs and mix to blend completely. Set pan in slightly larger pan. Pour hot water into larger pan. Bake 25-30 minutes at 350 degrees. Cool 10 minutes. Invert onto plate.

Icing: Scald cream off heat. Stir in chocolate. Cool slightly; pour over cool cake.