1 c. heavy cream*
1 T. butter
1 T. granulated sugar
12 oz. semi-sweet or bittersweet chocolate pieces

Bring the cream, butter and sugar to a boil over medium high heat. Add the chocolate, remove from heat, and let stand for a few minutes. Stir until all chocolate is melted and mixture is smooth (Depending on the quality and size of the chocolate pieces, you may have to return the mixture to a low heat to aid melting). Pour over cake and allow to set at room temperature or in the refrigerator. Store in refrigerator.