This dessert is like distilled essence of chocolate. Serve it in small pieces. Chocolate Torte 1 pound semi-sweet chocolate 1/2 pound butter 6 eggs Preheat oven to 425. Butter a 9-inch springform pan and cover the bottom with parchment. Wrap the pan in heavy-duty foil. Melt butter and chocolate together in a large metal bowl. Whip the 6 eggs to soft peaks. Fold half of the eggs into the butter/chocolate mixture. Fold in the rest of the eggs until no streaks remain. Pour the batter into the springform pan. Place in a water bath of very hot water. Bake for 5 minutes. Cover loosely with foil; bake 10 more minutes. (It will still look soft.) Cool on a rack for 45 minutes. Cover with plastic wrap and refrigerate for at least 3 hours.