and a toothpick comes out clean from the center. Cool in pan on rack for 5 minutes, then turn over and release onto rack to finish cooling. Ganache Glaze: Heat cream in heavy saucepan till just below a boil. Add chocolate and stir constantly with a wooden spoon until it is totally melted and completely merged with the cream. Cool until very warm but not hot, and pour over cooled cake generously, letting it drip attractively down the sides. If you cover the cake completely with glaze, it will stay moist longer. This glaze thickens as it get cold. If you want it to set quickly, refrigerate for 30 minutes. This glaze can also be used to sandwich cookies or as a cake filling. Keeps well at room temperature. Cut edge should be covered w/wrap. ----