1 2/3 c. chocolate chips 1 c. butter 1Tbsp cocoa 1/4 c. water 1/3 c. granulated sugar 8 large eggs
Melt chocolate chips, cocoa, water, and butter over medium heat in a heavy saucepan. Stir in granulated sugar until smooth and allow to cool. Beat eggs in large bowl until doubled in volume (about 5 minutes). Fold 1/2 of beaten eggs into chocolate mixture. Fold in remaining eggs 1/3 at a time until completely incorporated. Pour batter into greased 9" pan and bake at 325 degrees for 30-35 minutes. (Center will move slightly and appear underbaked). Cool completely in pan, cover, and refrigerate for 4 hours or overnight. About 30 minutes before serving, use a knife to gently loosen cake from sides of pan, and invert onto a serving platter.