425 degrees Fahrenheit
16 ounces of good quality semi-sweet or
dark chocolate (I highly recommend Scharffen Berger)
1 cup (2
sticks) of unsalted butter
1 tsp vanilla
Preheat the oven to 425 degrees. Use butter
to grease a nine-inch springform pan. Cover the outside of it
with foil to make it watertight.
Place the eggs (in their shells) in a bowl
of warm water.
In a double boiler, melt the chocolate and
butter, stirring constantly.
Crack all six eggs into a large bowl and
beat them until they are light yellow, foamy and fluffy. Add the
vanilla and blend. Slowly, add the chocolate-butter mixture into
the eggs, stirring constantly until the mixture is well blended.
Pour the batter into the springform pan.
Place the pan into a larger pan that is filled with about half
an inch of warm water. Bake for five minutes at 425, then cover
with foil and bake for another 10 – 15 minutes or until it is
firm and the top appears dry.
Cool, then refrigerate until ready to
serve. You may top it with chocolate ganache, a chocolate
liqueur glaze or whipped cream.