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1
Preheat the oven to 350F (175C).
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2
Butter the bottom and sides of a 9-inch (23-cm) springform pan or round cake pan.
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3
If using a springform pan, wrap a large sheet of aluminum foil around the outside of the pan, making sure its absolutely watertight.
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4
If using a cake pan, line the bottom with a circle of parchment paper.
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5
Set the springform or cake pan in a large roasting pan.
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6
In a large heatproof bowl, combine the butter and chocolate.
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7
Set the bowl over a pan of simmering water and stir occasionally until the mixture is melted and smooth.
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8
Remove the bowl from the heat.
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9
In a medium bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until completely incorporated.
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10
Scrape the batter into the prepared springform or cake pan and cover the pan tightly with foil.
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11
Pour very warm water into the roasting pan to reach halfway up the outside of the cake pan.
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12
Bake until the cake appears to be set and your finger comes away clean when you gently touch the center (it will still feel quite soft), about 1 hour and 15 minutes.
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13
Remove the cake from the water bath and let cool completely.
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14
To unmold, run a knife around the sides of the cake to help loosen it from the pan.
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15
If youve used a springform pan, simply release the sides.
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16
If youve used a regular cake pan, invert the cake onto a plate, peel off the parchment paper, then re-invert onto a serving platter.
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17
This cake is an overload of chocolate, so serve it in small wedges, accompanied with whipped cream (page 239), creme anglaise (page 237), or a scoop of Caramel Ice Cream (page 144).
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18
Chocolate curls and shavings are elegant garnishes (see page 8).
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19
This cake can be refrigerated for up to 5 days.
