8 oz Semi-Sweet Chocolate,

           -Coarsely Chopped (8
           -Squares)
      6 oz Unsweetened Chocolate,

           -Coarsley Chopped (6
           -Squares)
    3/4 c  Unsalted Butter Cut Up

      9 lg Eggs, At Room Temperature

  1 1/2 c  Sugar

      1 ts Vanilla Extract

      2 tb Unbleached All Purpose Flour

           Confectioners' Sugar
  Yield: 16 Servings
  NOTE:  This very densed chocolate cake is named after the famous California
  fault becaus it forms big cracks as it bakes and cools.
  Adjust the oven rack to the lower third of the oven.  Prehat the oven to
  350 degrees F.  Butter and flour a 10-inch springform pan.

  Heat the chocolates and butter in a double boiler over simmering water,
  stirring frequently, until melted.  Remove from the heat and cool to room
  temperature, stirring occasionally. about 25 minutes.
  Beat the eggs in a large mixer bowl until frothy.  Gradually add the sugar
  and beat until mixture becomes thick and lemon-colored and ribbon forms
  when the beaters are lifted, about 10 minutes.  Add the vanilla. Gradually
  add the chocolate mixture and beat well.  Fold in the flour and pour the
  batter into the prepared pan.
  Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool
  completely in the pan on a wire rack, then wrap and refrigerate overnight.
  Let stand at room temperature for 1 hour before serving. Remove the sides
  of the pan and place on a serving plate.  Sprinkle the top with
  confectioners' sugar.  For best results, cut the cake with a knife dipped
  in warm water, wiping off the knife between cuts.
  Each Serving Contains:
  CAL     PRO     FAT     CARB    SODIUM  CHOL ** 320 5 G 22 G 31 G 37 Mg 143
  Mg
  From The Ladies Home Journal April 1991