Here are 2 recipes, one probably older, one not so old (from
Williams Sonoma Chocolate - Kitchen Library). There is also
a website - www.cakerecipe.com, punch in chocolate pound cake
in the search space - there are 4 more there.

This recipe is the older one, from Mystic Seaport's Movable
Feasts

Chocolate Pound Cake

5 sq. unsweetened chocolate
1 1/3 C water
2 C flour
2 C sugar
1 tsp salt
1/2 C (1 stick) butter
3 eggs
1 tsp aromatic bitters
1 tsp vanilla
2 tsp baking powder

In a small saucepan, combine chocolate & water. heat, stirring
constantly until chocolate melts; cool until lukewarm.
Sift flour, sugar & salt into a large mixing bowl. Cut in butter
with a pastry blender to make a crumbly mixture. Add cooled
chocolate mixture. Beat at medium speed for 5 min. chill batter
in bowl 1 hr.

Preheat oven to 300 deg. F.

Return bowl to mixer. Beat at medium speed 1 min. Add eggs, one
at a time, beating 1 min. after each addition. Add aromatic
bitters & vanilla & beat 2 min. Add baking powder & beat 2 min
more.

Pour batter into a greased 8 Cup Bundt pan (or a 9 x 5 x 3 in. loaf
pan) which has been lightly dusted with dry cocoa. Bake in oven
for 1 3/4 hrs or until a toothpick inserted in center comes out
clean. Cool pan on wire rack for 10 min.; loosen around edges
with a knife. Turn cake out of pan on a wire rack & cool completely.

Chocolate Glaze

1-4 oz. pkg sweet chocolate
1 T butter
3 T water
1 C confectioners sugar
dash of salt
1 tsp vanilla

Break chocolate pieces into a medium saucepan. Heat w/butter &
water, stirring constantly, until chocolate melts.
Remove from heat; beat in sugar & salt until smooth; stir in
vanilla. Let cool 5 min., stirring to keep glaze from hardening,
Pour on cooled chocolate pound cake. Sprinkle w/nuts (I suppose
they would be optional) Serves 10 -12

(The glaze hardens on this dense cake, which makes it easy to
cut, wrap & travel)

Chocolate Pound Cake (Williams Sonoma)

6-oz. (1 1/4 C) unsweetened chocolate, chopped
1 lb unsalted butter, at room temperature
1 C sugar
6 extra large eggs, at room temperature
2 tsp vanilla extract
2 C all purpose flour, sifted before measuring
1 C heavy cream, whipped

Position a rack in the middle of an oven & preheat the oven to
350 deg. F. Butter & flour a 9-in springform or tube pan.

Place the chocolate in a small heatproof bowl or the the top pan
of a double boiler. Set over a pan of gently simmering water but
not touching the water. Stir until melted & smooth. Remove from
the heat & let cool.

Place the butter & sugar in a large bowl. Using an electric
mixer set on high speed, beat until light & fluffy, about 5 min.
Add the eggs, one at a time, mixing well after each addition. Mix
in the vanilla extract. Reduce the speed to low & beat in the
cooked chocolate. Using rubber spatulam fold in the sifted flour,
mixing only until no traces of flour are visible. Pour & scrape
the batter into the prepared pan & smooth the top.

Bake until the edges just start to pull away from the sides of
the pan. To remove from the springform pan, release & remove
the sides, invert the rack together & lift off the pan bottom.
If you are using a tube pan, invert the rack on the the cake,
then invert the cake & the rack together & lift off the pan.
Top each serving with a dab of the whipped cream. Serves 12

I hope one of these is what she was looking for, if not try the
other website. Let us know how they worked out. (Personally, my
vote is for the first recipe, although I haven't tried it)