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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.
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3
Wrap a large sheet of aluminum foil around the outside of the pan, making sure its absolutely watertight.
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4
Set the pan in a large roasting pan.
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5
In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port.
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6
Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth.
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7
Remove the bowl from the heat.
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8
In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
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9
Fold one-third of the beaten eggs into the chocolate mixture to lighten it.
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10
Then, fold in the rest.
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11
Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
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12
Bake until the cake feels just set in the center, about 45 minutes.
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13
Remove the cake from the water bath and let cool completely.
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14
Run a knife around the sides of the cake to help loosen it from the pan.
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15
Release the sides of the springform pan and dust the cake with powdered sugar.
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16
This cake is best the day its made, although it can be kept overnight at room temperature.
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17
A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays.
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18
Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan.
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19
Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes.
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20
Add 12 sliced and seeded kumquats and simmer for 1 minute more.
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21
Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.
