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1
Heat oven to 325 degrees F. Line bottom of either a 10-inch springform or 9 x 13-inch baking pan with parchment paper.
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2
Set aside.
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3
In top of a double boiler set over simmering water on a medium burner, melt butter, vegetable shortening and unsweetened chocolate, stirring constantly.
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4
Set aside to cool 15 minutes, stirring occasionally.
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5
In a large mixing bowl, mix eggs and salt on medium speed of an electric mixer about 3 minutes until light and fluffy.
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6
Add sugar and beat on medium speed until well-combined.
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7
Add vanilla and chocolate mixture and mix on low speed until combined.
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8
Add flour and mix on low speed just until mixed.
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9
Do not over-mix.
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10
Pour batter into prepared pan, spreading evenly, and bake in center of oven 30 to 35 minutes, or until edges are firm but center is still a bit soft.
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11
A wooden pick inserted in center will have some batter clinging.
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12
Remove pan to a metal rack and let cool 1 hour.
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13
Remove from pan.
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14
These can be made ahead and refrigerated.
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15
Best to bring to room temperature before serving.
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16
Use a serrated knife dipped in hot water to cut these fudgy wonders.
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17
Serve each piece with 1 1/2 tablespoons caramel sauce, 1 1/2 tablespoons hot fudge sauce, 2 heaping tablespoons Chocolate Whipped Cream, 3 chocolate chips, a teaspoon each confectioners sugar and cocoa powder and 1/4 cup ice cream.
