FROM DAVID LEBOVITZ (davidlebovitz.com) (9-inch (23 cm) cake)
10oz (290g) bittersweet or semisweet chocolate, coarsely chopped
7oz (200g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temp
1cup (200g) sugar
1. Preheat the oven to 350F.
2. Butter a 9-inch (23 cm) springform pan & dust it w/cocoa powder, tapping out any excess.*
3. Melt the chocolate & butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
4. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
5. Pour the batter into the prepared springform pan & 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. 6.Bake for 1hr & 15 mins. (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.)
7. Lift the cake pan from the water bath & remove the foil. Let cake cool completely on a cooling rack.
*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.
http://www.davidlebovitz.com/archives/2007/01/shf_27_chocolat_1.html
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