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1
Preheat oven to 350F.
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2
Butter a 10- by 2-inch round cake pan.
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3
Line bottom with a round of parchment paper and butter the paper.
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4
Put chocolates in a large shallow bowl.
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5
Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates.
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6
Stir until smooth, then stir in butter until smooth.
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7
Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
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8
Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
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9
Pour batter into pan and smooth top.
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10
Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
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11
Remove from water bath and cool 2 hours in pan on a rack.
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12
Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low.
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13
Invert cake plate over pan and flip cake onto plate.
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14
(If cake sticks, tap bottom of pan with a knife handle.
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15
If that doesn't work, heat pan again.)
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16
Peel off paper.
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17
Serve cake in thin slices.
