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1
Preheat the oven to 425F.
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2
In a large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted.
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3
(The mixture can be melted in the microwave on high power, stirring every 15 seconds.
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4
Remove when there are still a few lumps of chocolate and stir until fully melted.
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5
)In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch.
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6
Remove fromthe heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes.
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7
(To ensure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes.
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8
Remove from the heat and beat until cool.)
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9
Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated.
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10
Fold in the remaining eggs until just blended and no streaks remain.
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11
Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.
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12
Scrape into the prepared springform pan and smooth with a spatula.
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13
Set the pan in the larger pan and surround if with 1-inch of very hot water.
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14
Bake for 5 minutes.
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15
Cover loosely with a piece of buttered foil and bakefor 13 minutes.
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16
(The cake will look soft, but this is how it should be.)
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17
Let the cake cool on a rack for 45 minutes.
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18
Cover with Saran Wrap and refreigerate until <I>very</I> firm, about 4 hours.
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19
To Unmold: Wipe the outside of the pan with a hot damp towel.
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20
Run a thin metal spatula around the sides of the cake and release the sides of the springform pan.
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21
Refrigerate.
