Choco-Great Cake

4 (1 ounce) squares unsweetened chocolate

1/2 cup butter or margarine

1 cup hot water

2 cups sifted cake flour

2 cups sugar

1/4 tsp.salt

1 cup sour cream

1 tsp. vanilla

2 tbsps. baking soda

2 eggs beaten

Grease and flour Shell Mold (they don't make these anymore, so you could use a circle mold, or a heart, or something.)

Melt chocolate in top of double boiler over hot water. Combine butter and 1 cup hot water in saucepan. Bring to a boil. Stir in melted chocolate.

Sift together flour, 2 cups sugar and salt. Pour chocholate mixture into flour mixture all at once. Blend well. Mix in sour cream, vanilla and baking soda. Add eggs. Turn into prepared pan. Bake at 350 degrees, 30 to 35 minutes or until cake tests done. Remove from oven and cool cake 10 minutes; remove from pan.

Chocolate Ganache

9 ounces bittersweet chocolate, chopped.

1 cup heavy cream

1 tablespoon dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. (I usually try to prepare it one day before I serve it, so the taste of the rum isn't so dominant.)

Allow the ganache to cool slightly before poring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.