Yup, pretending to do the New Year's resolution thing.

Pounds and Pounds of Chocolate Overkill Cake  
[My invention that I make once or twice a year -- usually for a birthday.]  

The name is misleading because this consists of something sort of resembling 
cake, mousse, and genache and whipping cream. 
About 10 gazillion calories per serving. 
If you care about calories, nutrition and all that stuff, avoid this.     
 
CAKE
1 cup coffee  
1 pound chocolate chips (or chopped semisweet choc) 
The better quality the chocolate, the better the cake.  
1.25  cup sugar  
I lb butter
 8 eggs beaten 

 Butter a 9" round cheesecake pan (the kind with removable bottom). 

This is the only tricky part: line the pan with foil, 
making sure the whole thing is carefully lined--overlap the tin foil
if necessary and fold the pieces together. Otherwise the cake will leak out. 
And make sure there's some foil above the edge of the pan--
kind of like a soufflé collar. 

Spray the heck out of the foil with Pam or other spray fat.   

 In a saucepan, mix the coffee chocolate, sugar, and butter. 

Stir constantly until the mix is warm, not really hot. 

Remove from heat and slowly add eggs, stirring (or whisking) like crazy 
so you don't get scrambled eggs.  (Or you could wait until the rest of mix is cooled slightly
before adding the eggs.)

Pour into prepared pan. Put the cake's pan inside larger pan.

Pour hot water into the larger pan (a la baked custard or flan)
and bake about 1.25 at 350 degrees.   

It'll seem uncooked, but don't worry, it's fine. 
More like fudge than cake, actually. Cool, then refrigerate, covered.

Don't take out of the pan. You'll need the collar for the rest of it. . .       

MOUSSE    
20-25 ounces of semi sweet chocolate 
(chips work and you can use less chocolate if you're scared of that number. Coward!!)

1/2 cup coffee (you can use something more fun like a quarter cup grand marnier)  

3 egg yolks  1 1/2 cup heavy cream  1/3 cup sugar  1/3 cup butter   

 Melt butter and chocolate over double boiler. Add sugar, take off heat. 

Mix yolks with cooled coffee and add mixture slowly to butter and chocolate. 

Put the double boiler back on and stir until thickens somewhat. 

Allow to cool a bit. Whip cream, fold it into chocolate custard. Pour this on top of your cooled cake--
the foil collar should hold the mousse in place while it cools and solidifies. Refrigerate the whole thing.

There. More chocolate than you can shake a stick at.