This recipe is from the ultimate dessert cookbook, Cocolat, by the owner of the restaurant of the same name, Alice Medrich. It is out of print. I looked for a copy for nearly 10 years, and the one I finally got cost over $80. If you are serious about baking gourmet-style desserts, it is worth the search. And the money.
This cake will cost (depending on where you live) about $12 to make, plus the raspberry or orange sauce. It is WORTH EVERY PENNY. If the people you serve it to don't swoon in ecstasy, RUN AWAY from those people! Next time serve them the instant pudding topped with oreo crumbs and cool whip, that they deserve.
a word about the chocolate: Use the best chocolate you can afford. Ghirardelli or even [gasp!] Nestle chocolate chips or chunks are okay... generic imitation chocolate-flavored chips are not. Your dessert will only be as good as what you put in it.
for sauce :
Preheat oven to 425 degrees F
Caption: Yes, I am a "po" woman with a "cadillac" mixer. A person who uses tools on a daily basis should own high-quality tools. I cook a lot for a lot of people!
Topping the cake
I see your wheels turning! You are thinking, "I could just SKIP this step and go straight to Cool Whip!" DO NOT even THINK about desecrating the sanctity of this cake with Cool Whip! I will hunt you down like the dog that you are, and cover you with that fake sweet fatness and tie you naked and "whipped" to an ant mound! I swear!
When whipping cream, have the cream as cold as possible. It also helps to chill the bowl and whisk or beaters!
Raspberry or Orange Syrup
I cut this cake into 24 slices (1/4, then each 1/4th into 6 very thin slices). When you have a piece, you will see why. It is incredibly rich. Oh and you can inform your low-carb friends that this cake has only ONE tablespoon of sugar and ONE tablespoon of flour in it.