recipe from joythebaker.com

     from The Gourmet Cookbook

1/4 cup unsweetened Dutch-processed cocoa powder

1/3 cup packed dark brown sugar

1/2 cup light corn syrup

2/3 cup heavy cream

1/4 teaspoon salt

6 ounces good bittersweet chocolate (not unsweetened), finely chopped

2 Tablespoon unsalted butter, cup into 1/2 Tablespoons

1 teaspoon vanilla extract

Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped chocolate in a 2-quart heavy saucepan and cook over moderate heat, stirring, until chocolate is melted.  Cook mixture at a low boil, stirring occasionally, for 5 minutes.

Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth.  Cool slightly before serving.

Cooled sauce can be refrigerated in an airtight container for up to 1 week.  Reheat over how heat, stirring.