1 c. (2 sticks) unsalted butter
8 oz. semisweet chocolate chopped
5 lg. eggs
1/4 c.sugar
1/3 c. dark corn syrup

GLAZE:

3/4 c. whipping cream
8 oz. semisweet chocolate, chopped
1 1/2 tbsp. unsalted butter, room temperature
1 1/2 tbsp. light corn syrup

For cake: Preheat oven to 350 degrees. Butter and flour 9 inch diameter cakepan with 2 inch high sides. Line bottom with parchment. Dust pan with flour; tap out excess. Stir butter and chocolate in heavy medium saucepan over low heat until smooth. Set aside.

Using electric mixer, beat eggs and sugar in large bowl until slightly thickened. Add corn syrup and beat until slowly dissolving ribbon forms when beaters are lifted. Pour chocolate mixture into egg mixture and fold together gently. Pour batter into prepared pan. Bake until tip of knife inserted into center comes out clean, about 1 hour. Cool completely in pan on rack. Invert cake onto 7 1/2 inch cardboard round. Peel off parchment. Place cake on cardboard on rack set over cookie sheet.

For glaze: Bring cream to simmer in heavy medium saucepan. Reduce heat and remove from heat; let stand until just cool. Whisk in butter and syrup.

Pour glaze over cake; spread with spatula to cover top and sides. Refrigerate cake overnight (can be prepared 3 days ahead; cover and keep refrigerated). Cut cake into slices. Serve cold.