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Easy Chocolate Nemesis

Ingredients: 2 stick butter 12 Ounce(s) bittersweet chocolate; coarsely chopped 5 eggs 8 105/304 Ounce(s) sugar 7 Tablespoon(s) water 1 whipped cream Directions: Put oven rack in middle position and preheat oven to 300F . Butter a 10 x 2 inch round cake pan and line bottom with a round of parchment paper, then butter parchment. Melt chocolate with butter in a large metal bowl set over a pan of barely simmering water, stirring occasionally, until just smooth, then remove from heat. Beat together eggs and 1/3 cup sugar in a large bowl with electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, about 5 minutes in a standing mixer or 10 minutes with a handheld. Heat remaining 2/3 cup sugar and 7 tablespoons water in a small saucepan over moderately low heat, stirring , until sugar is dissolved and syrup is cleaer, about 2 minutes. Pour hot syrup into melted chocolate, stirring to combine, then cool 10 minutes. Add chocolate syrup, a little at a time, to egg mixture, beating at medium speed, and continue to beat until just incorporated, then pour batter into cake pan. Put cake pan into a roasting pan lined with a kitchen towel, then add enough boiling water to reach about 3/4 of the way up the side of the cake pan. Bake until just set, 50 minutes to 1 hour. Cool cake completely in water bath before unmolding, at least 2 hours. Run a thin knife around edge of cake pan to loosen if necessary, then invert a flat platter over pan and flip cake onto platter. Carefully peel orr parchment. Cooks note: Cake can be made 6 hours ahead and kept in pan, covered, at room temperature. Contributor: Gourmet May 2004
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