Decadent Chocolate Dessert 8 ounces butter 8 ounces unsweetened chocolate 4 ounces semisweet chocolate 1 1/3 cup granulated sugar 6 large eggs Cut a circle of wax paper and place in bottom of a greased 9-inch spring pan, then grease the paper. Cut the butter into small pieces and grate both chocolates. Pour 1/2 cup of water into a saucepan, add a cup of sugar and bring to a rapid boil. Boil for 2 minutes, then remove pan from the heat and slowly stir in the grated chocolate. Next, add the butter, stirring to dissolve completely. Place the eggs and remaining sugar in a mixing bowl and beat until the sugar dissolves, then add the chocolate mixture and blend thoroughly. Pour the mixture into the prepared pan and place in a baking tray. Pour in hot water to reach three-quarters up the side of the pan. Bake in a preheated 350 degrees F oven for 25 to 30 minutes, then remove pan from the water bath and place on a cooling rack. Leave for 15 minute, then refrigerate for at least 2 hours. Cut the dessert into wedge-shaped pieces while still cold, but serve at room temperature on a bed of White Chocolate Sauce. White Chocolate Sauce 1 ounce heavy whipping cream 9 ounces Toblar Narisse, or other fine chocolate 4 ounces Drambuie liqueur Scald the cream in a saucepan. Grate the chocolate and whisk into the cream, then add the Drambuie. Set aside to cool.