CAKE:

2 lbs. semisweet chocolate
1 1/4 c. melted butter
8 eggs
1 tbsp. sugar
1 tbsp. flour

WHIPPED CREAM:

1/2 pt. heavy cream
1/4 c. sugar
1 tsp. vanilla

Grease a 9 x 5 x 3 inch loaf pan. Line with waxed paper. Preheat oven to 350 degrees. Melt chocolate and butter over low heat. Cool. Beat eggs and sugar over low heat in large stainless steel bowl or large saucepan with mixer or wire whisk until it increases in volume 4 times and is fluffy. Remove from heat. Fold in flour. Fold in half of chocolate mixture quickly. Fold in remaining chocolate mixture. Pour into prepared loaf pan. Bake at 350 degrees for 1 hour. Let cool completely. Cake will sink in center. Refrigerate about 4 hours or until well chilled. Remove from pan. Slice thinly. Combine ingredients for whipped cream. Beat on high speed until stiff. Garnish each thin slice with dollops of whipped cream. Keep cake refrigerated.