Ooooh, I just compiled a "cookbook" of recipes that I gleaned from here. It's 60 pages long, and it is all on chocolate! It's on my work computer and I don't work today, but if you really want it, I can go into work (only 10 minutes away) and send it to you.
Sherry

This recipe is rather time consuming, but not difficult and the results are amazing.

Alexa

*******************************************************
CHOCOLATE RASPBERRY GANACHE CAKE

This pull-out-all-the-stops cake for special occasions may
be prepared in steps in advance and glazes on the day it is
to be served.

For genoise
1/3 cup sifted unsweetened Dutch-process cocoa powder such
as Droste (sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt

For syrup
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur such as Chambord

For ganache
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not
unsweetened), chopped coarse

1/2 cup seedless raspberry jam

For glaze
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not
unsweetened), chopped coarse

Garnish: fresh raspberries

Make genoise:
Preheat oven to 350F. Butter an 9-inch round cake pan
(about 2 inches deep) and line bottom with a round of
parchment paper or foil.

In a small bowl whisk together cocoa powder, flour,
cornstarch, and baking soda.

In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.

Sift one third cocoa mixture over egg mixture and fold in.
Sift and fold in remaining cocoa mixture, half at a time,
in same manner. Pour batter into pan and smooth top. Bake genoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert genoise onto a rack and immediately invert onto another rack to cool right side up. Genoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw genoise before assembling cake.

Make syrup:
In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered.

Make ganache:
In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.

Assemble cake:
Let ganache stand at room temperature until slightly
softened and pliable but still cool. With a whisk or
electric mixer beat ganache just until light and fluffy.

Remove parchment paper from genoise and with a long
serrated knife cut cake horizontally into 3 rounds.

Invert top layer of genoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of genoise and repeat layering of syrup, jam, and ganache. Top with third layer of genoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.

Make glaze:
In a saucepan bring cream to a boil and remove pan from
heat. Add chocolate, swirling pan to submerge chocolate in
hot cream, and let stand 2 minutes. Whisk glaze until
smooth and pour through a sieve set over a bowl. Cool glaze
to room temperature.

With cake on a rack set over a pan (to catch drips) pour
glaze through sieve onto center of cake. Quickly spread
glaze evenly over top and sides of cake with a long,
narrow, metal spatula. Let cake stand until glaze is set,
about 5 minutes.

Garnish cake with raspberries and keep at cool room
temperature until ready to serve.

Gourmet

February 1997

Hi Adele. I've made Lori's a couple of times and it's wonderful.

Flourless Chocolate Cake with Chocolate Glaze -lorijean
10 12 servings
Bon Appetit  January 1999
{{gwi:1559684}}



Cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar, divided
2 teaspoons vanilla extract
Glaze
½ cup whipping cream
½ cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Chocolate shavings or Gold-brushed Chocolate Leaves
For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.
Lori

__________________________________________________________
I've also tried this one, and while it's also very good, I preferred the first one.

La Bete Noir
This phenomenal take on a classic flourless chocolate cake lives up to its translation, 'The Black Beast."

Cake
1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs

Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream

For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan. for ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.

Do ahead: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.

Makes 16 servings.

Bon Appétit
September 2006
Jason Aronen
Wilde Roast Café
Epicurious.com © CondéNet, Inc. All rights reserved.

I really like Barefoot Contessa's Chocolate Ganache Cupcakes . I have made these for work several times and have received rave reviews. I skip the candied violets and usually decorate with something seasonal or just sprinkles or sparkling sugar.

Chocolate Ganache Cupcakes
Copyright 2005, Ina Garten, All Rights Reserved

1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules
Candied violets, for decoration, optional
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

Episode#: IG0510
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Nashvillegirl, thanks for sharing that one.