GETTING READY

1. Preheat the oven to 350 degree F or 180 degree C.

2. Butter a 9-inch spring-form pan, line the bottom with parchment paper and then dust with cocoa powder.

3. Wrap the outside with aluminum foil to ensure the pan will not allow water to leak in. Set aside.

MAKING

4. Place a bowl over a pot of barely simmering water and melt butter and chocolate until smooth and glossy, stirring occasionally. Remove from the heat and let cool.

5. In a bowl, combine eggs and sugar. Beat well and then gradually whisk in the cooled chocolate mixture until smooth.

6. Transfer the batter into the prepared pan, and then cover top with aluminum foil.

7. Place the pan in a roasting pan, and add enough hot water so that it reaches about halfway up the sides of the spring-form pan.

8. Pop then pan in oven and bake for about 75 minutes or just until the cake is set or when touched your finger remains clean.

9. Remove from water bath, remove the aluminum foil from the top, and let cool completely on a rack.

10. Once cooled, release cake from the pan and dust with icing sugar.

SERVING

11. Cut into slices and serve.