Step 1

Adjust your oven rack to lower middle position and heat oven to 325 degrees. This is important so the top or bottom doesn't overcook.

Step 2

Line the bottom of an 8-inch springform pan with parchment paper and grease pan sides. While the original recipe calls for lining it with parchment paper, I actually did not use the paper, I just greased the pan REALLY well.

Step 3

Cover the bottom of the pan and along sides with sheet of foil and set in large roasting pan. You are doing this so you don't have any water seep in. This is actually important.

Step 4

Boil some water.

Step 5

In a mixer, beat the eggs until they double in volume. This took about 5 minutes or so. I did this with my KitchenAid mixer and had it on Speed 6 for 5 minutes. I was able to walk away and do other things.

Step 6

In a double boiler, melt the chocolate and the butter together, stirring until completely blended.

Step 7

Fold ⅓ of the beaten egg foam into the melted chocolate/butter mixture until only a few streaks of egg are visible; fold in half of the remaining egg foam, mix again. Then the last of the remaining egg foam, until mixture is totally blended together. Cooks illustrated uses the word: homogenous.It will be foamy and it will take awhile to incorporate and stir it together until you see no streaks.

Step 8

Scrape the chocolate mixture into your prepared springform pan and smooth surface with a spatula.

Step 9

Use a roasting pan, put the springform pan inside the roasting pan. Pour enough boiling water in the roasting pan to come about halfway up the outside sides of the springform pan.

Step 10

Bake at 325 degrees for about 22-25 minutes. The top will have a thin "crust" (like a brownie) that has formed on the surface.

Step 11

Remove the springform pan from the water bath and set on a wire rack to cool.

Step 12

Once cool to room temperature, cover and refrigerate overnight to mellow.

Step 13

About 30 minutes before you are ready to serve, remove the springform pan sides, invert the cake on a plate or a sheet of parchment paper. I used a plate because after that you are going to turn the cake back over on a serving platter or another cake. It was just easier.

Step 14

Sprinkle the top with powdered sugar and add some seasonal berries.

Step 15

Enjoy!