8 oz. sq. semi-sweet chocolate
1/2 c. boiling water
1 tsp. vanilla
1 c. sugar
1 c. unsalted butter, softened
4 lg. eggs
Whipped cream frosting (recipe follows)

Preheat oven to 350 degrees. Oven rack should be placed 1/3 from the bottom of oven. Line a deep, narrow, oven proof bowl (6 to 8 cups) with foil. In a small saucepan, melt chocolate. Add boiling water, vanilla, and sugar; stir until well blended. Pour mixture into a large mixing bowl and beat until smooth. Add butter, a few tablespoons at a time; beat until creamy. Add eggs, one at a time, beating after each egg. Spoon mixture into foil lined bowl and bake about 1 hour. When done, then top will be cracked, puffy, and firm when touched. While chocolate is cooling, a hollow will form in the center. Gently press sides down, allowing the surface to flatten. When completely cool, wrap tightly with foil and refrigerate overnight (at this point it can be frozen). Several hours before serving, remove foil and invert dessert on a serving plate. Decorate with Whipped Cream Frosting and Chocolate Leaves. Refrigerate until ready to serve. Yield 12 servings.

WHIPPED CREAM FROSTING:

1 1/2 tsp. unflavored gelatin
1 1/2 tbsp. cold water
2 1/2 c. heavy cream, reserve 1/4 cup
1/3 c. confectioners sugar
1 tsp. vanilla

In a small bowl, blend gelatin with water. Let stand 5 minutes to completely dissolve. In a small bowl, use an electric mixer to beat 2 1/4 cups cream, sugar, and vanilla until soft peaks form. Combine remaining cream with gelatin mixture. Reduce mixer speed to medium and gradually add gelatin mixture. Frosting should be creamy and firm enough to hold a shape when dropped from a spoon.