Preheat oven to 350 degrees F. In a large bowl, combine the sugar and eggs until fully incorporated. In another bowl, whisk together flour, cocoa, and salt.

In an ovenproof skillet (I used an iron skillet), bring butter and cream to a simmer over medium and butter is melted. Reduce heat to low and stir in the chocolate for one minute. Remove from heat, let stand 5 minutes and stir. Let sit another 5 minutes to cool.

Pour the chocolate chocolate mixture into sugar mixture, whisking until blended. Fold in the flour. Pour batter back into skillet, and using a rubber spatula scrape down sides if needed.

Bake until a toothpick inserted in center comes out clean, about 40-45 minutes. Slice and serve warm from the skillet, with a scoop of plain vanilla ice cream, a drizzle of caramel and chocolate sauce.