Silky Chocolate Cake

Preheat the oven to 350°F. Wrap the outside of an 8- or 9-by-3-inch round springform pan in heavy-duty foil, then generously butter the inside of the pan. Set the springform in a roasting pan.

In a saucepan, combine the butter with the granulated sugar and water and bring to a boil over moderate heat, stirring. Once it’s melted and the sugar is dissolved, remove pan from the heat. Add the chocolate and stir until smooth and all the chocolate is melted; let it cool.

In a medium bowl, whisk the flour with the eggs until blended. Add the cooled chocolate mixture to the egg mixture and whisk until smooth.

Pour the batter into the prepared springform pan. Pour enough hot (not boiling, but hot) water into the roasting pan to reach one-third of the way up the side of the springform.

Put the pans into the oven and bake the cake for about 1 hour and 10 minutes, or until the top is crusty and a cake tester inserted in the center comes out with a few moist crumbs attached.

Then remove the pans from the oven and remove the springform pan from the roasting pan. Let the cake cool in the springform pan, set on a rack for 20 minutes. Then remove the foil and the side of the pan and let the cake cool completely. Dust the cake with confectioners’ sugar just before serving.

Serve with lightly sweetened whipped cream mixed with some vanilla. A few fresh raspberries are also a nice addition.