1/2 Cup water
3/4 Cup white sugar
18 squares of bittersweet chocolate (1 ounce squares) or 18 oz of semi-sweet chocolate chips (I think the chocolate chips are just as good and I have them on hand)
1 Cup butter
6 eggs
In a small saucepan, combine sugar and water over medium heat. Stir until completely dissolved. Set aside.
Melt chocolate in double boiler or microwave and pour it into a bowl of an electric mixer. Cut butter into pieces and beat into chocolate one at a time. Beat in hot sugar water. Slowly beat in eggs, one at a time.
Pour mixture in to the prepared pan. Cook cake in water bath. I used a 9x13 pan and filled it half-way with water. Bake in water bath for 45 to 50 minutes. I found that 45 minutes was not enough in my oven. It is best when the top of the cake turns into a sort of hard crust that is a slightly lighter color.
After you remove from oven, let it cool. Then put in the refrigerator over night (at the very least 4 hours) or in the freezer for an hour. Dip in hot water for about 10 seconds to help remove it from pan onto serving plate.
Rasberry Sauce
1/4 cup white sugar
1/4 cup water
1 1/2 tsp cornstarch
1 to 2 cups of raspberries (blackberries work too, you want it very tart to offset the rich chocolate)
Combine sugar, water, and cornstarch in saucepan and bring to boil. Add berries and boil, stirring until thickened.
Serve with berry topping and whip topping.
