Chocolate Nemesis Recipe

How to make it

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• Preheat oven to 325 degrees.
• Grease bottom and sides of a 9 inch springform pan.
• Line bottom of pan with parchment paper.
• Dust side of pan with flour.
• Set pan on wide sheet of heavy duty foil and tightly wrap foil up outside of pan to prevent water from leaking in during baking.
• In a large saucepan, heat water and 1/2 cup sugar over midium high heat until sugar completely dissolves, stirring occasionally.
• Add chocolate and butter to mixture in saucepan; stir constantly until melted.
• Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
• Meanwhile, in a large bowl, with mixer at high speed, beat eggs with remaining 1/2 cup sugar 6 to 8 minutes or until mixture thickens and triples in volume.
• With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
• Pour batter into prepared springform pan; place in large roasting pan and set on oven rack.
• Pour enough boiling water into roasting pan to come half way up side of spring form pan.
• Bake cake 30 to 35 minutes or until edge begins to set and a thin crust forms on top.
• Carefully remove springform pan from water bath and place on wire rack; cool cake to room temperature.
• Cover and refrigerate over night.
• About 30 minutes before serving, run sharp knife around edge of pan to loosen cake; remove foil and side of pan.
• Invert cake onton waxed paper; peel of parchment.
• Turn cake right side up onto platter.
• Serve with whipped cream and berries.