Chocolate Decadence Cake

adapted from www.allwomenstalk.com

12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**

Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)

Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.

In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.

Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)

Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.

Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.

**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)