3 1/2 cups milk chocolate, softened
3 1/2 cups white sugar
3 eggs
1/2 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup heavy cream
1 cup heavy cream
2 tablespoons white sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 (7 ounce) jar light cream ice cream topping
1 (9 inch) square unsweetened chocolate, chopped
2 tablespoons white sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine milk chocolate and 3 1/2 cups of sugar. Beat eggs, one at a time, then stir in cocoa powder. Beat in butter. Stir in cream, one tablespoon at a time, until mixture is stiff. Fold in chocolate and 1/2 cup of sugar. Stir together and pour into prepared pan.
Bake in preheated oven for 45 minutes. Sprinkle topping over chocolate and sprinkle with salt. Cool before serving.