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1
Preheat the oven to 350 degrees with the rack in the center of the oven.
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2
Butter a 9 cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely.
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3
Butter the paper.
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4
Chop both the chocolates into fine pieces and set them aside.
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5
Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan.
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6
Bring to a rapid boil over high heat and cook about 2 minutes.
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7
Crack the eggs into a measuring cup with a spout and set aside.
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8
With the processor on with the chocolate in it, pur the boiling sugar syrup into the chocolate, then add the butter piece by piece.
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9
Add the eggs and process until the mixture is very smooth.
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10
Pour the batter into the pan and bake in a water bath.
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11
Set the pan in a slightly larger pan or jell roll pan.
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12
Set both in the oven and pour hot water into the larger pan.
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13
Bake 40-50 minutes; shake to see if set.
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14
If it wiggles too much, bake 10 minutes longer.
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15
Remove from oven, and water bath.
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16
Cool for 30 minutes.
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17
Loosen sides with knife, place wax paper over the top and invert, place wax paper side down on a serving platter.
