10 ounces bittersweet or semisweet chocolate, coarsely chopped
7 ounces butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup white sugar
confectioner's (powdered) sugar (optional)
Instructions
Preheat the oven to 350 degrees F. 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.
Melt the chocolate and butter in a double boiler (or in the microwave), stirring occasionally, until smooth. Remove from heat and set aside.
In a large bowl, whisk the eggs and sugar together, then add the melted chocolate mixture, whisking until smooth.
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 or roasting pan, and fill the bottom pan with enough hot water to come about halfway up the outside of the cake pan.
Bake for 1 hour and 45 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.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
Dust with confectioner's sugar if desired. Serve thin wedges of this very rich cake chilled, with, ice cream, or whipped cream.
Recipe by In Good Taste at https://ingoodtaste.kitchen/chocolate-cake/