This recipe, to borrow a Mister Rogers phrase, is "the baking way to say I love you." It helped me win a recipe contest and got its name when my friend said it tasted just like the cake he ate in Paris. It has an added benefit of being gluten free.
Just Like Paris Cake
16 1-ounce squares of semi-sweet baking chocolate (Ghirardelli, if you can afford it)
2 cups butter
1 cup sugar
1 cup light cream
1 Tablespoon plus 1/4 teaspoon vanilla extract
1/2 teaspoon salt
8 large eggs, at room temperature
Chocolate Glaze (see below)
1 can whipped cream
Preheat oven to 350 F. Grease 10" x 3" springform pan.
Heat semisweet chocolate, butter, sugar, cream, vanilla and salt in a 3-quart pan over low heat until the mixture is smooth. Stir frequently.
In large bowl, whisk eggs slightly. Slowly beat warm chocolate into eggs until well blended.
Pour into pan and bake 45 minutes until toothpick inserted in the cake 2" from the edge comes out clean. Cook cake completely on wire rack. Then, remove side of the pan, wrap in plastic wrap and chill at least 6 hours.
Cover in Chocolate Glaze. Garnish with whipped cream. Fresh raspberries, candied violets or seasonal candies are optional garnishes. Refrigerate leftovers.
Melt 6-ounces of Special Dark chocolate chips and 2 Tablespoons of butter in a 2-quart pan over low heat. Remove from the heat and beat in 3 Tablespoons whole milk and 2 Tablespoons light corn syrup.
Serves 16+. Modified from a recipe for Double-chocolate Mousse Cake, author unknown.