Double Dark Chocolate Cake

This cake is kindof a pain to make, but totally worth it! It is absolutely amazing!

1 cup heavy cream
10 1/2 oz semisweet chocolate (chopped)
2 oz unsweetened chocolate (chopped)
5 eggs
1/3 cup sugar
1 tsp vanilla

Preheat oven to 350 F.
Grease and flour the pan as well as parchment paper to fit in the bottom of the 9 inch pan.
Bring the cream to a boil in a 3 quart saucepan.
Remove from heat and stir in both chocolates.
Cover pan and let it stand for 5 minutes.
Stir mixture until it is smooth.
Set aside, uncovered.

Ccombine the eggs, sugar, and vanilla in a large bowl.
Set the bowl over simmering water and whisk the mixture constantly until it is hot (about 2 minutes).
Remove bowl from the heat and bet on medium speed until the mixture is 3x volume, cooled, and as thick as a soft meringue (about 8 minutes).
Whisk 1/3 of egg mixture into the chocolate.
Fold the remainder in, blending until only a few chocolate streaks remain.

Pour batter in pan and smooth out the top.
Place in a larger pan and carefully pour in boiling water to reach about halfway up the sides.
Bake in the center of the over for 50 minutes, or until a toothpick comes out clean.
Let the cake cool for 30 minutes in the water.
Remove from water to cool completely on a rack.
Run a knife around the edge and invert onto serving dish.
Gently remove the parchment paper.

Like I said, it is kindof a pain, but you will love it! It is heaven with the glossy dark chocolate frosting!