8 oz semi-sweet chocolate, 4 oz bitter chocolate (or all 12 oz semi-sweet)
8 oz butter
1 cup sugar
Melt chocolate and butter. Let cool for 15 minutes. Add sugar and stir well. Add eggs, but be sure not to beat the eggs.
Pour batter into 10-inch cake pan with parchment paper on bottom and coated with non-stick spray or butter.
Place cake pan into larger pan. Fill the larger pan with water 1/2 way up the cake pan.
Cover and bake at 350 F for 1 hour. Cake will be very puffy when done. Let cool 1 hour and then refrigerate.