Recipe courtesy of guest chef Erin Carey - Chocolate Madness!

Chocolate Madness!
1 lb dark or bittersweet chocolate, chopped
1 lb unsalted butter
1 C. sugar
1 C. heavy cream
8 eggs

Combine cream, sugar, and butter in a sauce pan over a medium heat. Bring to a gentle boil, remove from heat and add chocolate. Stir until melted. Whisk in one egg at a time, do not add too fast! Pour into a 9 in" greased pan and bake at 325 degrees for 45-55 minutes. Test with a toothpick about 2 in" from center. Keep at room temperature until cool to the touch, then refrigerate at least 3 hours to overnight.

Chocolate Glaze
8 oz. dark chocolate
4 oz. butter

Melt butter and pour over chocolate cover and let stand a couple minutes then whisk till smooth.Remove cake from the pan and slowly pour glaze over cake to coat, use a spatula to create an even glaze. Leave at room temperature until glaze is set. Serve with vanilla sauce or raspberry sauce or whipped cream.