Ultra-Rich Chocolate Cake

To make Chocolate Whipped Cream Frosting: Chop chocolate into small pieces, and put in heatproof bowl. In a small saucepan, bring heavy cream just to a boil, taking care not to scald it, and pour over chocolate. Make sure chocolate pieces are covered with cream, and let sit 1 minute. Using rubber spatula, stir until chocolate melts. Cover, and refrigerate at least 4 hours, preferably overnight.

To make Chocolate Cake: Preheat oven to 375F. Spray 10-inch springform pan with nonstick cooking spray, and line bottom with parchment.

Put chocolates and butter in heatproof bowl over simmering water; stir until melted. Set aside to cool to lukewarm.

Beat eggs until foamy. Add sugar 3 or 4 Tbs. at a time, and continue beating until thick and pale yellow. Gently fold in cooled chocolate, flour, vanilla and salt. Pour into prepared pan.

Bake 25 minutes, or until center is almost firm. Cool on rack 10 minutes; remove from pan, and return to rack. When cool, refrigerate. Cake firms when it chills, resembling baked fudge.

To serve, whip cold frosting for 30 seconds to 1 minute, or until spreadable. Ice sides and top of cake.