8 oz unsweetened chocolate
4 oz semi-sweet chocolate
½ cup water
1 ⅓ cups sugar
8 oz unsalted butter, room temperature, cut into small pieces
5 X-Large eggs at room temperature
Preheat oven to 350 with rack in center
Butter a 9" cake pan and place a circle of parchment paper on bottom, then butter the paper.
Place chocolates in food processor and process until small pieces. Mix sugar with water in small saucepan and bring to a boil.
Crack the eggs into a measuring cup.
With the processor running, add the sugar syrup, then add the butter piece by piece.
Finally add the eggs and only process until blended.
Pour batter into pan, set pan in jelly roll pan, and add hot water bath. Bake 25-30 minutes. Cool 10 minutes, then run knife around edge. Unmold onto a plate.
Serve with a chocolate ganache glaze.