BITTER CHOCOLATE CAKE

2 sticks (unsalted) butter
6 oz. semisweet chocolate
3 oz. unsweetened chocolate
1 1/4 cup sugar
4 extra large eggs
1 T. flour

Preheat oven to 325. Butter a springform pan. Sprinkle bottom and
sides with sugar. Tap out excess. Wrap foil around bottom and up sides
of pan to prevent water seeping into cake.

Combine butter and chocolate in bowl. Microwave to melt.
Whisk sugar and eggs together in new bowl to blend. Mix in flour. Stir in warm chocolate mixture.

Pour into prepared pan. Place cake in large baking pan Pour in boiling water,
enough to come 1/2 inch up sides of cake. (I f the water comes higher,
the cake takes longer to cook.) Bake until top is firm and toothpick
inserted in middle comes out with some moist crumbs about 1 hour

Remove cake from water and cool completely on rack. Release sides but do not
remove cake from pan bottom. Serve with vanilla ice cream or lightly
sweetened whipped cream.