1 lb. semi-sweet baking chocolate
1 c. sugar
1 lb. butter
1 tbsp. vanilla
1 c. half & half
Dash of salt
6 eggs

GLAZE:

6 oz. semi-sweet baking chocolate
3 tbsp. butter
2 tbsp. half & half
2 tbsp. light corn syrup

Combine chocolate, sugar, butter, vanilla, half & half and salt in heavy-bottom saucepan. Place over low heat and stir until melted, smooth and well blended.

In large bowl, slightly beaten eggs with a whisk. Slowly add warm chocolate mixture to beaten eggs, whisking until smooth. Line bottom of 9-inch springform pan with foil; butter foil and sides of pan. Pour batter into prepared pan. Bake in preheated oven at 350 degrees for 40-45 minutes.

The cake will look baked about 2 inches around the edges and a toothpick inserted in that area will come out clean. The middle will look loosely set, almost unbaked; it will set after refrigerated. Remove cake from oven and let cool at room temperature. The center might crack as it cools. Refrigerate cake until chilled.

GLAZE: In a heavy bottom saucepan, combine chocolate and butter; stir until melted. Add half & half and corn syrup; mix well. Remove sides of springform pan; pour glaze over top and sides of cake. Refrigerate until glaze is set.