Perhaps something like this one. (And if not, I'll volunteer to bake them.)
Heavenly Chocolate Cake
(WARNING: You will groan--quite literally, out loud and without shame--with pleasure when you eat this. Be prepared for all kinds of strange noises from people when you serve it. This is moist, rich, and almost souffle-like but in a dense and intensely chocolate-y perfection of chocolate dessert-ness. You think I'm exaggerating--but you just try it and see!)
10 oz. bittersweet or dark chocolate, chopped (spring for the good stuff--it matters!)
1 cup unsalted butter, cut into pieces
5 large eggs
1 1/4 cup sugar
5 tbsp. flour
1 1/2 tsp. baking powder
Preheat oven to 325.
Butter a 10-inch springform pan with 2 inch sides. Flour the pan--but use cocoa powder so the cake doesn't have white flour dust all over it when it's done.
Stir chocolate and butter in a double boiler over low heat until melted and smooth. I use a whisk to get it super smooth and glossy.
Beat eggs and sugar in a large bowl until well blended and beginning to thicken. Sift flour and baking powder over eggs and gently fold in.
Gradually fold in chocolate mixture and transfer to prepared pan.
Bake the cake for 20 minutes, then carefully cover with foil. Bake an additional 40-45 minutes. Uncover cake and let cool in pan.
Cut around pan sides to loosen the cake. Sift powdered sugar over the cake and serve with something yummy--like raspberry sauce or fresh orange sorbet with bittersweet chocolate. (I'll post that recipe too!)
Note: The cake will rise and then fall with great enthusiasm. Don't worry--it's supposed to do that!