Preheat oven to 325. Butter 8" cake pan with 2" high sides. Line pan bottom with waxed paper. Butter paper. Dust pan with flour and tap out excess. Melt chocolate & butter in microwave. Mix cocoa, eggs & sugar and whisk in chocolate mixture. Add liqueur. Pour batter into pan & bake 35 minutes or until tester comes out clean. Cool cake in pan 1 hour. Turn out cake onto plate; peel off paper. Refrigerate for 2 hours. Meanwhile, bring cream to boil, add chocolate and stir until melted. Pour over cake and spread with spatula to coat sides. This is truly magnificent! Lynn Herrick in Chicago Recipe by: Unknown Posted to Bakery-Shoppe Digest V1 #247 by Martha Sheppard
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|Serving Size: 1 Serving (1661g)|
|Recipe Makes: 1|
|Calories from Fat: 2645 (60%)|
|Amt Per Serving||% DV|
|Total Fat 293.9g||392 %|
|Saturated Fat 157.1g||786 %|
|Monounsaturated Fat 94.2g|
|Polyunsanturated Fat 17.8g|
|Cholesterol 3457.6mg||1064 %|
|Sodium 1775.6mg||61 %|
|Potassium 3991mg||105 %|
|Total Carbohydrate 433.5g||128 %|
|Dietary Fiber 57g||228 %|
|Sugars, other 376.5g|
|Protein 132g||189 %|
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Calories per serving: 4435
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