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Preheat the oven to 325 F. Spray a 10" springform with vegetable oil spray. Line the bottom with parchment paper.
In a double boiler, melt 12 oz. of the bittersweet chocolate with the butter.
Remove from the heat and stir in the cocoa. Whisk in the yolks. Set aside.
Beat the egg whites until foamy. Add the salt and the sugar. Whip until firm peaks. Stir the whites vigorously into the chocolate mixture. Pour into the prepared pan.
In a small saucepan bring the cream to a boil and then stir in the remaining chocolate and the corn syrop. Remove from the heat and stir until completely melted. Pour over the batter.
Bake for about 35 minutes. Cool completely on a wire rack before removing the sides. Serve.