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1
Preheat the oven to 350 degrees F. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment.
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2
Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
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3
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor.
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4
Pulse until the chocolate breaks up into small bits.
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5
Add the sugar.
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6
Pulse until the chocolate and sugar turns into an even, sandy grain.
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7
Pour the hot water or coffee slowly into the feed tube as you pulse again.
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8
Pulse until the chocolate is melted.
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9
Magic!
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10
Add the butter pieces and the cocoa powder, and pulse to combine.
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11
Add the eggs and vanilla, and process till smooth.
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12
The batter will be liquid and creamy.
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13
*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
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14
Pour the batter into the lined Springform pan.
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15
Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes.
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16
(Note - it took an hour plus 15 minutes when I baked this at high altitude.)
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17
Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
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18
Place the cake pan on a wire rack to cool.
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19
The cake will deflate.
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20
Don't worry!
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21
When cooled a bit, press down on it gently with a spatula to make it even, if you wish.
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22
Or not.
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23
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving.
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24
Overnight is even better.
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25
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar.
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26
Garnish with a fresh berries or mint leaves.
