8 oz. unsweetened chocolate
4 oz. semi or bittersweet chocolate
1/2 c. water
1 1/3 c. sugar
1/2 lb. (2 sticks) butter, at room temp.
5 extra-lg. eggs at room temp.

CHOCOLATE GANACHE GLAZE:

1 c. heavy cream
10 oz. bittersweet chocolate, cut into sm. pieces

Preheat oven to 350 degrees with rack in center of oven. Butter 9 inch cake pan (not springform). Place a circle of wax paper on bottom covering completely butter paper.

Chop chocolate into fine pieces; set aside.

Combine the water with 1 cup sugar in a heavy 1 1/2 quart saucepan. Bring to rapid boil over high heat. Cook about 2 minutes. Remove from heat. Immediately add the chocolate pieces stirring until completely melted.

Place eggs and 1/3 cup sugar in mixing bowl. Mix eggs and sugar until sugar is completely dissolved. Add the chocolate/butter mixture to eggs and mix completely. DO NOT OVERBEAT - causes air bubbles.

Spoon and scrape the mixture into prepared cake pan. Set pan into larger pan. Set both in the oven and pour hot water into larger pan. Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around sides to release cake.

Cover with plastic wrap and unmold onto cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with or without glaze.

Glaze: Scald the cream, add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.