Preheat oven to 375°F and butter an 8-inch round baking pan. Line the bottom with a round of waxed paper and butter the paper, too.

In a small saucepan melt the chocolate with the butter over low heat, stirring until smooth. Pour into a bowl and whisk in the sugar, then the eggs and whisk well. Sift 1/2 cup cocoa powder over the chocolate mixture (to get rid of lumps) and whisk until just combined.

Pour the batter into the pan and bake for 25 minutes, until it's crusty on top and set around the edges. Cool your cake in the pan, then gently invert it onto a plate, or your hand, and then invert it onto whatever you'd like to serve it on. Pile cream puffs on top and drizzle with melted chocolate or caramelized sugar (see above for instructions). Serves 6-8.