15-Minute Chocolate Cake

• 1 pound chocolate with a cocoa-solids content of at least 70 percent
• 2 1/2 sticks unsalted butter
• 6 eggs, preferably organic

1. Preheat oven to 425.
2. Generously grease a 10-inch springform cake pan and line with baking parchment.
3. Break the chocolate into pieces and melt with the butter in a bowl over simmering water.
4. In a separate bowl over simmering water, beat the eggs until they start to thicken.
5. Remove from heat and beat about 4 or 5 more minutes.
6. Fold half the eggs into the melted chocolate, then fold in the remainder.
7. Pour the batter into the pan and cover with buttered foil.
8. Place in a bain-marie of very hot water.
9. It is essential, if the cake is to cook evenly, that the water comes halfway up the side of the cake pan.
10. Bake for five minutes, remove the foil and bake for 10 minutes longer until just set.
11. Remove from the water and cool in the pan.
12. Unmold when completely cool.

chocolate, butter, eggs

Taken from cooking.nytimes.com/recipes/6971 (may not work)