Instructions: Bottom Layer

Preparation: Melt chocolate and butter in microwave for two minutes or until smooth, stirring occasionally. Allow to cool. Whisk eggs and sugar in a mixing bowl, then place this bowl inside of another bowl filled with hot water and stir ingredients until warm. Beat egg and sugar mixture until triple in volume. Gently fold in chocolate and butter. Pour into a paper lined and greased 10-inch cake pan. Bake at 425 degrees for 10 minutes or until the cake barely resists pressure from touch. Cool for 10 minutes and turn onto a serving plate.

Top Layer

Preparation: Preheat oven to 350 degrees. Heat milk in a saucepan until hot. Add chocolate and stir until melted. Stir in butter, liquor and vanilla. Remove from heat and whisk a small amount of chocolate mixture in with egg yolks. Pour yolk mixture back into saucepan and mix. Pour in a lined and greased pan, and bake 20 to 30 minutes or until barely set. Cool completely then turn over on top of the bottom layer.

Garnish cake with whipped cream.

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