Preheat the oven to 350F
1. Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any
excess. If you suspect your springform pan isn’t 100% water-tight, wrap the
outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler, stirring occasionally,
until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted
chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan
snugly with a sheet of foil. Put the springform pan into a larger baking pan,
such as a roasting pan, and add enough hot water to the baking pan to come about
halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate
pudding. If you gently touch the center, your finger should come away clean.
Canneles form, bake for 55 minutes, then check