8 ounces butter
8 ounces unsweetened chocolate
4 ounces semisweet chocolate
1 1/3 cup granulated sugar
6 large eggs
Cut a circle of wax paper and place in bottom of a greased 9-inch spring pan, then grease the paper. Cut the butter into small pieces and grate both chocolates. Pour 1/2 cup of water into a saucepan, add a cup of sugar and bring to a rapid boil. Boil for 2 minutes, then remove pan from the heat and slowly stir in the grated chocolate.
Next, add the butter, stirring to dissolve completely. Place the eggs and remaining sugar in a mixing bowl and beat until the sugar dissolves, then add the chocolate mixture and blend thoroughly. Pour the mixture into the prepared pan and place in a baking tray. Pour in hot water to reach three-quarters up the side of the pan.
Bake in a preheated 350 degrees F oven for 25 to 30 minutes, then remove pan from the water bath and place on a cooling rack. Leave for 15 minute, then refrigerate for at least 2 hours. Cut the dessert into wedge-shaped pieces while still cold, but serve at room temperature on a bed of White Chocolate Sauce.
White Chocolate Sauce
1 ounce heavy whipping cream
9 ounces Toblar Narisse, or other fine chocolate
4 ounces Drambuie liqueur
Scald the cream in a saucepan. Grate the chocolate and whisk into the cream, then add the Drambuie. Set aside to cool.