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1
Preheat oven to 350 degrees.
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2
Butter a nine-inch cake pan and place a neat circle of parchment or wax paper on the bottom, covering it completely.
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3
If wax paper is used, butter it.
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4
If parchment is used, it is not necessary to butter it.
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5
Chop both the chocolates into fine pieces and set aside.
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6
Combine the water with one cup of the sugar in a heavy two-quart saucepan.
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7
A large copper saucepan is ideal for this.
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8
Bring to the boil over high heat and cook about four minutes or to a temperature of 220 degrees.
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9
Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are melted and smooth.
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10
The mixture may ''sieze'' but that is all right; it will blend when the butter is added.
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11
Immediately start adding the butter, stirring gently until all of it is used.
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12
Place the eggs and remaining sugar in the bowl of an electric mixer.
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13
Start beating on high speed and continue until they are quite thick and pale yellow, and tripled in volume.
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14
This may take about 15 minutes.
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15
It may be useful to place a dishcloth over the mixer and bowl to prevent splattering.
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16
Start mixing the egg and sugar mixture on slow speed.
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17
Add the chocolate mixture, stirring only until it is fully incorporated.
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18
Do not overbeat.
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19
This would cause air bubbles to form.
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20
Spoon and scrape the mixture into the prepared cake pan.
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21
Set the pan in a slightly larger pan and pour boiling water around it.
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22
Do not allow the sides of the pans to touch.
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23
Place in the oven and bake 25 minutes.
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24
Insert the sharp point of a knife into the center of the cake; if it comes out clean, the cake is done.
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25
If it does not come out clean, continue cooking for up to 10 minutes.
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26
Do not cook longer than a total of 35 minutes.
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27
Let cool (see note) in the pan for 10 minutes.
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28
Run a sharp knife around the edge of the cake and unmold onto a cookie sheet.
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29
Invert a serving plate over the cake and turn it right side up onto the serving plate.
