Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage.
In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. Learn different techniques for How To Melt Chocolate.
In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)
IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture.
Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.
Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. Baking in a water bath keeps the texture creamy throughout.
Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. A good check is to use an instant digital thermometer to test the center of the chocolate torte. The internal temperature of the torte should be between 145 degrees to 155 degrees F. when done. NOTE: The cake will look soft and under done, but this is as it should be. Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours.
To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Re-invert onto the serving plate.
Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture.
When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.)
Serve at room temperature - not chilled.
Makes 16 servings.
Serving Variations Ideas:
Drizzle melted white chocolate across the top.
Serve with a bit of raspberry coulis.
Sprinkle fresh raspberries over the top. Melt a little raspberry jelly and lightly bursh the tops of the raspberries to give them a “jeweled” effect.