Chocolate Lust

It's so, so very bad for me, but so, so very tasty. Although, I decided I'll be making it with higher-quality chocolate next time because it's very much worth it and would very much showcase the difference between OK and excellent chocolates. Ghirardelli chocolate chips are good, but they're not right for this kind of dessert. And I'd chill it longer to let it set more. The sauce looks a bit like the splatterings of a nosebleed in the picture. I think I have room to improve in the presentation. And I'm thinking there's probably a way to reduce the air pockets in it. Shortcomings conceded, behold my attempt at Fran Bigelow's "Pavé Josephine", a flourless dark chocolate torte with chocolate butter glaze, with homemade blackberry sauce thrown in. It's dark, it's rich, it's dense, it's smooth and silky, and it will be made again. Oh yes, yes it will.