1 1/2 pounds solid bittersweet chocolate, good quality
2 cups butter, softened
1 cup water
3 cups white sugar
Butter the side and bottom of a 12-inch springform pan. Then cut a circle of wax paper to fix the bottom of the pan. Insert the paper and butter its top side. Dust pan with flour. Chop chocolate into small chunks; melt in a double boiler over simmering water. Add butter; mix well. In sauce pan, bring water and 2 cups of sugar to a boil. Add the sugar syrup to the chocolate mixture; stir over the double boiler until smooth. Remove from heat. In a large mixing bowl, add the remaining sugar and 10 eggs. Whip on high speed until the eggs have quadrupled in volume. Fold the chocolate mixture into the eggs and blend well. Pour the batter in the pan. Layer wax paper between 2 sheets of foil; wrap outside of pan tightly. Place the pan in a larger pan filled with warm water 1/3 of the way up the springform pan side. The foil keeps water from seeping into pan. Bake in a preheated oven at 350 degrees for 45 minutes or until risen and firm. Refrigerate four hours or overnight. Carefully release pan side. Serve with Chantilly cream and shaved chocolate.
1 cup chilled heavy cream
3 tablespoons powdered sugar
1 1/2 tablespoons brandy or cognac
Chill mixing bowl and beaters. Beat cream on high speed until it stands in peaks. Fold in the sugar and brandy; beat for 30 seconds to mix well. Serve immediately or refrigerate up to 30 minutes before serving.