8 eggs, cold
1 lb dark or bittersweet chocolate chopping into pieces (you can use chocolate chips too)
2 sticks unsalted butter, cut into about 12 pieces
Preheat oven to 325 degrees F. Line bottom of 8 inch springform pan with parchment or waxed paper and grease the sides with butter.
Using 2 sheets of heavy aluminum foil wrap the outside of the pan.
Set it into a large roasting pan.
Whisk together eggs with mixer until they double in size. About 4-5 minutes.
Melt chocolate and butter together over low heat until melted and smooth looking. Fold about 1/3 of beaten eggs into chocolate using spatula. Add remaining eggs and stir until they are totally mixed into batter.
Add the batter into the spring-form pan and smooth top with spatula. Carefully pour enough boiling water into roasting pan (outside of cake pan) until it is about ½ way up the sides of the springform pan.
Bake until the cake has risen slightly, edges are set, thin glaze crust on top. About 22-24 minutes.
Remove the springform pan from water bath and set on cooling rack until room temperature.
Cover and place in refrigerator until cool. About 20 minutes prior to serving, carefully remove sides of springform pan, invert cake onto sheet of waxed paper.
Peel off parchment paper, and place the cake onto serving platter. Cover with fresh raspberries and serve.