Preheat oven to 350.

Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too.

Heat butter and chocolate in the microwave until melted.

Whisk in the eggs and sugar.

Add vanilla.

Pour into the pan.

Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan. This is your waterbath.

Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.

Once cool, place cake pan in freezer.

Melt butter and chocolate in the microwave.

Whisk yolks, sugar and vanilla together.

Whisk yolk mixture into hot butter/chocolate mixture carefully.

Using a mixer, beat the whites to stiff peaks.

Fold whites into the chocolate.

In the mixer, beat the cream to soft peaks and fold it into the mousse.

Spread mousse over the cold cake and return to freezer for an hour.

Microwave corn syrup and cream just to a boil.

Add chocolate.

Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!