Ok I tasted the "cake" this morning (just for you all would I have a spoon full of chocolate for breakfast) Cold it is like fudge. Melts in your mouth. Not real sweet. (may have to go back and get another spoon full.)
Nancy, for your get together just make the cake. Allow it to cool over night, freeze as directions indicate if you want. Remove from pan and dust with powdered sugar. Make the whipped cream and serve that along side for anyone who wishes to put a dollop of whipped cream on top. I wouldn't even bother with the sauce unless you really wanted it. I think fresh raspberries or strawberries would be good as well. (I am not a fan of soupy sauces spooned on a plate) I like the KISS principal of life..Keep It Simple Stupid. The flavor of the cake will WOW your guests no need to get "fancy"
Pat it was not much work at all. The prep time was almost nothing. I think the thing that took the longest was melting the chocolate but I did that first so it could cool while I did the eggs on top of the same simmering water. Then the whipping of the eggs and that did take just under 5 minutes. The bake time was done by the time I got all the bowls in the dishwasher.
Go for it and like I told Nancy forget the whipped cream all over just serve it on the side and skip the sauce if you want.
I don't like adding whipped cream to the top of things like this because if you do have any left over it is harder to keep/store a cake that has whipped cream all over it.
There are whipped cream stabilizers if you would like to cover thins or any cake in whipped cream. The stabilizer I get is a brand Oketer I get it in the baking aisle. It comes in small little packets one packet will stabilize 1 pint of whipping cream. It still needs refrigeration but it will not collapse as quickly.