INGREDIENTS
12 ounces dark chocolate, semisweet, milk or bittersweet can be used too (whichever you prefer)
2 sticks butter, cut into pieces
5 large eggs, room temperature
1¼ cups sugar
INSTRUCTIONS
Full recipe from : dinnerthendessert.com
Pre-heat the oven to 350 degrees.
Add 1 inch of hot water to a pan with at least two inch sides that is larger than your springform pan. (I use a 10-inch springform pan.)
Add the chocolate and butter to a microwave safe bowl.
Microwave for 30 seconds, in three intervals (wait a minute or so before each one) but don't mix.
Let sit for one minute, then stir the butter and chocolate until smooth.
In a larger second bowl, mix the eggs and sugar with a whisk.
Make sure the chocolate is not too hot or wait another minute or two.
Whisk in the chocolate into the egg mixture slowly until fully combined.
Sit your springform pan on top of a sheet of foil and press it up against the sides so there is a barrier between the pan and the water.
Add the batter, cover the top with foil and put it in your pan with water.
Bake in a water bath for 75 minutes.
Remove from oven and from water bath.
Uncover and let cool completely.
