Chocolate Ganache Cake

• 10 ounces bittersweet chocolate (coarsely chopped)
• 7 ounces butter (cut into pieces)
• 5 large eggs, at room temperature
• 1 cup sugar

1. Preheat the oven to 350F (175C).
2. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess.
3. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
4. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth.
5. NOTE: Chocolate can be bittersweet or semi-sweet and the butter can be salted or unsalted.
6. Remove from heat.
7. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
8. Pour the batter into the prepared 9-inch springform pan and cover the top of the pan snugly with a sheet of foil.
9. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
10. Bake for 1 hour and 15 minutes.

bittersweet chocolate, butter, eggs, sugar

Taken from www.food.com/recipe/chocolate-ganache-cake-398036 (may not work)