Preheat the oven to 350°F. Grease an 8-inch springform pan liberally with cooking spray.
Melt the butter in a medium-sized glass bowl in the microwave (about 1 to 2 minutes). Add the chocolate and microwave for 30 more seconds. Let sit for 3 or 4 minutes, then add the sugar and stir until blended. When cool, stir in the beaten eggs. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a crust forms on top. Cool to room temperature; then refrigerate overnight in the pan.
Remove the cake from the pan, and place the cake on a wire rack over a baking sheet (or over paper towels if you just want to discard the chocolate drippings.
MAKE THE ICING:
Add the whipping cream to a large saucepan. Heat to almost boiling. Remove the pan from the burner and add the chocolate chips. Let it sit for 4 to 5 minutes. Then stir to blend.
Pour ganache icing over the cake and spread the icing over the sides. It will be a glossy icing. Carefully move the iced cake to a serving plate.
Serve each sliver of cake with a dollop of whipped cream or a scoop of vanilla ice cream.
*If you are preparing this recipe as GLUTEN FREE, just make sure you use GF chocolate.
*Use good quality chocolate for this recipe- it will make a difference.
*You definitely need the whipped cream on top to "cut" some of the richness of the chocolate (or vanilla ice cream).
*The serving size is a "sliver" of cake- it's incredibly rich, so I think you'll find that a sliver is plenty.