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%20Preheat%20oven%20to%20350F%20(175C).%20Butter%20an%208-inch%20springform%20pan%20and%20dust%20the%20bottom%20and%20sides%20with%20cocoa%20powder,%20tapping%20out%20the%20excess.%20Wrap%20the%20outside%20tightly%20with%20aluminum%20to%20guard%20against%20any%20leakage,%20ensuring%20that%20it%20goes%20up%20to%20the%20rim.%3C/p%3E%3Cp%3E2)%20In%20a%20double%20boiler,%20melt%20the%20chocolate%20and%20butter%20over%20medium%20heat%20until%20smooth%20while%20stirring%20occasionally.%20Remove%20from%20heat%20and%20set%20aside.%3C/p%3E%3Cp%3E3)%20Whisk%20the%20eggs%20and%20sugar%20together%20in%20a%20large%20bowl,%20then%20whisk%20in%20the%20chocolate%20mixture%20incrementally%20until%20smooth.%3C/p%3E%3Cp%3E4)%20Pour%20the%20batter%20into%20the%20prepared%20pan%20and%20cover%20tightly%20with%20another%20sheet%20of%20aluminum%20foil.%20Place%20the%20springform%20pan%20in%20a%20roasting%20pan;%20add%20enough%20boiling%20water%20to%20the%20roasting%20pan%20so%20that%20it%20comes%20halfway%20up%20the%20side%20of%20the%20cake%20pan.%3C/p%3E%3Cp%3E5)%20Bake%20cake%20for%201%20hour%20and%2015%20to%2025%20minutes,%20depending%20on%20your%20oven.%20The%20cake%20is%20done%20when%20you%20can%20gently%20touch%20the%20centre%20and%20your%20finger%20comes%20away%20clean.%3C/p%3E%3Cp%3E6)%20Take%20the%20cake%20out%20of%20the%20water%20bath%20and%20remove%20the%20foil.%20Cool%20on%20a%20rack%20completely%20before%20removing%20the%20springform.%20Serve%20cake%20at%20room%20temperature%20with%20a%20dusting%20of%20cocoa%20powder,%20whipping%20cream,%20or%20ice%20cream.%20The%20cake%20may%20be%20wrapped%20and%20kept%20in%20the%20fridge%20for%20up%20to%205%20days.%3C/p%3E){kind=link}