I thought I'd share. I used Greenspan's recipe from Maison du Chocolate (Robert Linxe) for Grandmother's Creamy Chocolate Cake. As Greenspan warns you, this is more like fudge than cake. It should be used in very small pieces topped with whipped cream or ice cream - and generously garnished with some of the wonderful strawberries that have just become available here. It was simple to make and will delight the chocolate addict. After all, 8 oz of Valrhona chocolate wasn't rich enough, so it made sense to add an equal measure of butter and a bunch of eggs! I will not make this often as it is addictive and will add inches to the waistline! One questionable note. I thought I discerned a somewhat uncooked flour taste and will probably try substituting potato starch next time.