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1
Preheat the oven to 350F.
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2
Lightly butter a 3-quart (8-inch) charlotte mold.
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3
Stir the chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.
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4
Set aside; keep warm.
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5
Stir the sugar and water in a heavy small saucepan over medium-high heat until the sugar dissolves.
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6
Bring to a boil.
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7
Remove the sugar syrup from the heat.
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8
Set aside; keep hot.
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9
Whisk the eggs in a large bowl just to blend.
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10
Sift the flour over the eggs and whisk to form a smooth, thick batter.
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11
Gradually add the hot sugar syrup, whisking to ensure that no lumps remain.
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12
Whisk in the warm melted chocolate mixture to form a smooth batter.
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13
Pour the batter into the prepared charlotte mold.
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14
Place the mold in a heavy roasting pan.
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15
Add enough hot water to the roasting pan to come halfway up the sides of the mold.
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16
Carefully transfer the pan to the oven.
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17
Bake until the outer 1-inch perimeter of the cake is set and the center 3 inches are still slightly loose (do not overbake; the cake will become firm once it has been chilled), about 1 hour.
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18
Remove the mold from the roasting pan.
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19
Transfer the cake in the mold to the refrigerator.
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20
Chill until the cake is cool, at least 2 hours.
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21
Cover and keep refrigerated until cold.
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22
Bring a medium saute pan of water to a simmer.
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23
Remove from the heat.
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24
Place the mold in the hot water for about 1 minute (this will help release the cake from the mold).
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25
Run a small sharp knife around the edges of the cake.
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26
Invert the mold onto a platter, shaking gently to release the cake from the mold.
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27
(If the cake does not release easily from the mold, return the mold to the hot water for 1 minute more.)
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28
Remove the mold.
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29
Cover the cake and refrigerate.
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30
Heat the blade of a large sharp knife over a medium flame just until warm.
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31
Slice the cake with the warm blade into 8 wedges, rewarming the blade slightly in between slices.
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32
Transfer the wedges to plates.
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33
Spoon the vanilla sauce around the cake and serve cold.
