From: Holiday Celebrations Preheat oven to 300 degrees F. Line bottom of 9-inch springform pan with foil, tucking foil edges under bottom. Attach springform side. Bring foil up around outside of pan. Grease foil-lined bottom and side of pan with butter; set aside. heat chocolate, butter, sugar and cream in heavy 2-quart sauce pan over low heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat. Beat eggs and vanilla in large bowl with wire whisk until frothy. Slowly whisk in warm chocolate mixture until well blended. Do not beat mixture vigorously, as this will incorporate air into the mixture. Pour batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted about 1 inch from edge comes out clean and center is set. Cool cake completely in pan on wire rack. Prepare Chocolate Curls; refrigerate. When cake is cool, carefully remove side of springform pan. Leave cake on bottom of pan. Wrap cake in foil. Refrigerate until well chilled, at least 4 hours or overnight. Prepare Chocolate Glaze. Unwrap cake. Turn upside-down on cake plate; remove botton of pan. Surround cake with waxed paper strips to catch glaze drippings. Spread top and side of cake with warm glaze using metal spatula. Remove waxed paper after glaze sets. Prepare Sweetened Whipped Cream. Spoon cream mixture into decorating bag with medium star tip. Pipe cream around edge of cake. Garnish piped cream with Chocolate Curls. Refrigerate until serving. Just before serving, garnish with mint leaves. Makes 16 to 20 servings Chocolate Curls: Place chocolate and shortening in 1-cup glass measure. Microwave at HIGH (100% power) about 1 minute or until melted, stirring after 30 seconds of cooking. Pour melted chocolate onto back of baking sheet, marble slab or other heat-resistant flat surface. Quickly spread chocolate in very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable. Using small straight-edge metal spatula or paring knife, held at 45 degree angle, puch spatula firmly along baking sheet, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.) Using small skewer or toothpick, transfer curls to waxed paper. Store in cool, dry place until ready to use. Chocolate Glaze: Melt chocolate chips and butter in 1-quart saucepan over low heat, stirring frequently. Remove from heat. Stir in half-and-half and corn syrup. Makes about 1 1/4 cups Sweetened Whipped Cream: Beat ingredients in bowl until soft peaks form. Refrigerate. Makes about 2 cups. Posted to Bakery-Shoppe Digest V1 #455 by Sandra Swinford on Dec 16, 1997