Prepare an 8-inch cake pan with a round of parchment paper. Use the pan as a template and draw a circle and cut a bit smaller than the line. Coat the side of the pan with butter and dust with cocoa powder. Don't bother with the bottom. Place parchment in the bottom of the pan.
Sift 1/2 cup Dutch-processed cocoa powder. If you skip this, your cake may be a bit grainy.
Over very low heat, using a non-stick larger saucepan, melt 1 cup of semi-sweet chocolate chips with 1 stick (8 tablespoons) butter. While melting, add 1 teaspoon vanilla and 1/4 teaspoon of salt if using unsalted butter only. Stir frequently until smooth. About 5 minutes.
Remove from heat, add 3/4 cup sugar and mix quickly until minimally grainy. Add 3 eggs and mix well and finally add 1/2 cup sifted cocoa powder and whisk until smooth. It will be very thick.
Pour into prepared pan and bake until internal temperature of 200 or a little more. 22 minutes for me with a dark pan. It may be up to 25 minutes for a different pan. Please go by the temperature.
Remove from oven and allow to cool in pan for 5-10 minutes. Loosen the sides with a spatula or dull knife. Place your serving dish on the pan and flip over onto the plate. The bottom will be up, but that is ok. Remove parchment paper.
Allow to cool to room temperature.
For the glaze, using a larger non-stick saucepan over very low heat, melt 1 cup semisweet chocolate chips and 1/2 cup cream. Milk should be OK here, but use cream is available.
Pour into the center of the cake and spread to the edge smoothly. Some will drizzle down the side and look great. Cool for several hours before serving.
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