2. Put 10 ounces of the chocolate in a food processor and process until the size of rice or lentils. Place in the top of a double boiler.

3. Put just enough water in the bottom of the double boiler to miss the top. Bring water to a simmer until it reaches 140F. Put the pan with the chocolate over the water. Stir with a wooden spoon. When chocolate is almost melted, add butter and continue stirring. When melted, pour water out of bottom of double boiler and replace with warm tap water. Replace top of double boiler.

4. Starting at a medium speed, beat egg yolks in a mixer. As you beat, gradually beat in 3/4 cup sugar. Beat until pale yellow and quite thick. Add chocolate and vanilla and beat until fully combined.

5. In a clean bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar. Beat just until soft peaks form again.

6. Stir some of the egg whites into the chocolate to lighten it. Fold in the rest. Pour the batter into the prepared pan and smooth the top.

7. Bake for 15 minutes. Lower heat to 300F and bake 15 minutes more. Lower heat to 250F and bake another 30 minutes. Turn off oven. Leave door open. Leave cake in cooling oven for 30 minutes.

8. Place pan on a cooling rack. Cover pan with a damp cloth and let sit 5 minutes. Remove cloth and allow cake to cool completely. Remove the sides of the pan. As this is basically a fallen soufflé, it will have a crust that cracked and collapsed as the temperature was lowered. Gently, remove the crust. If the cake is at all still warm, allow to cool completely.

9. While the cake is cooling, prepare the stabilized (gelatinized) whipped cream. Put 1/4 cup water in a glass measuring cup Evenly sprinkle the gelatin over the water. Let sit until the gelatin is absorbed by the water. Put the measuring cup in a small saucepan surrounded by water about half way up the cup. Over low heat bring to a simmer and stir gelatin until dissolved. Remove cup from water and allow to cool to just warm but not set.

10. Whip 2 cups of the cream until doubled in amount. Gradually beat in 5 teaspoons sugar and the gelatin. Beat until stiff. Refrigerate.

11. Cut completely cooled cake in half horizontally to make two even layers. Place one layer on a serving dish and spread with a good 1/2-inch of whipped cream. Gently place the second layer on top. Cover top and sides entirely with cream making it as smooth as possible. A metal spatula helps. Put assembled cake in the freezer.

12. Make chocolate glaze. Coarsely grate remaining chocolate into a bowl. Heat the remaining cream to about 140F or until bubbles form around the edge of the pan. Pour cream over chocolate and whisk until chocolate is melted. Let stand until cool enough to mound slightly on a spoon. Pour glaze over whip cream covered cake. Allow to remain in a drip pattern or smooth with a spatula.

13. Return cake to refrigerator and serve chilled.