1/2 c water
1 c sugar
1 pound bittersweet chocolate, chopped
2 sticks unsalted butter, cut up
7 large eggs, at room temperature
Softly whipped cream or creme fraiche
Fresh raspberries for garnish
Preheat oven to 325 degrees. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.
In 4-quart saucepan, heat water and 1/2 c sugar over medium-high heat until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 c sugar 6-8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
Pour batter into prepared springform pan; place in large (17"x11") roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of springform pan.
Bake cake 30-35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove springform pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.
About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.
This recipe takes a little time, but it is to die for...really, it's that good! Really decadent, so a little goes a loooooong way.
Yields: 16 servings