Line the bottom of a 9-inch springform pan with waxed paper. Chop chocolate into small chunks and melt in the top of a double boiler over simmering water. Do not allow the chocolate to get too hot. When the mixture is completely melted, remove it from the heat and place in the bowl of an electric mixer. Add the butter and cream and whip until all ingredients are well incorporated.
Pour the chocolate mixture into the lined springform pan and refrigerate for at least 8 hours. Before serving, run the blade of a sharp knife around the edge of the cake to loosen it. Remove from the pan. Cut with a knife that has been dipped in hot water. Serves 12-16.
This is an incredible recipe. We have garnished it with fresh flowers (pansies work well) and powdered sugar. We also found it was excellent served in a small puddle of light custard sauce (see recipe).
From Recipes 1-2-3 (Rozanne Gold, Penguin Books 1996)