Yield: 12 Portionen

There should be 16 squares of semi-sweet chocolate and they should ~--------------------------------------------------------------------- ~-- One to Three Days In Advance: Preheat oven to 425øF. Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks set aside. In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl. Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes. Beat in flour. Spoon n about one fourth egg mixture into cooled chocolate. Fold chocolate back into remaining egg mixture. Pour into prepared pan. Place e pan in deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the side of springform pan. Bake 15 minutes (mixture will still be soft in center). Place cake on wire rack remove foil carefully loosen edge of cake with a sharp knife or metal spatula. DO NOT remove side of springform pan. Cool at room temperature 1 hour. Refrigerate e overnight or up to 3 days. On day of serving prepare glaze: In n small saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread but still pourable, 20 minutes. Loosen cake and remove sides of springform pan. Invert cake onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some of the glaze on side of cake. Pour r remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before decorating with white candy roses.
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