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1
Preheat oven to 175 degrees C (350 degrees F)
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2
Grind the crackers.
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3
You can do it in a manual parmesan cheese grinder or you can place the crackers in a zip lock bag and crush them with a rolling pin.
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4
Melt the butter and add to the crackers and add the cocoa.
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5
Process the crumbs so that clumps form and then press the crumbs onto a bottom of a 9 inch spring form.
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6
Wrap outside of the form pan with aluminum foil.
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7
Melt the chocolate on a steam bath (place the pot with chocolate into a larger one with boiling water and cook it until the chocolate melts).
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8
Beat the cheese with an electric mixer.
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9
Mix in the sugar, pudding powder, whole eggs, egg yolks, and then the sour cream.
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10
Add the cocoa dissolved in water and the melted chocolate.
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11
Beat the mixture to a smooth creamy batter.
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12
Pour the cake batter onto the cracker base.
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13
Place the aluminum foil wrapped pan into a large oven proof pan.
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14
Pour hot water into the large pan until it reaches 1/2 inch up the sides of the pan.
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15
Place both pans into the oven and bake for about 45 minutes to 1 hour.
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16
To test for doneness, gently shake the pan.
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17
The top of the cake should move as one solid piece.
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18
There should be no soapy movement in center.
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19
Remove from oven to cool.
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20
Refrigerate for 12 hours.
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21
Cake will set completely when refrigerated.
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22
Melt the bittersweet chocolate on a steam bath (place the pot with chocolate into a larger one with boiling water and cook it until the chocolate melts).
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23
Mix the melted chocolate, cream, and syrup with an electric mixer.
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24
If you like you can add sugar.
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25
Place the cake on a serving plate and pour the sauce on top of it.
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26
You can use a spoon or a decorating bag with a small round opening.
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27
Enjoy.
