Melted unsalted butter for the pan

3 ounces of semisweet chocolate, chopped

3 ½ ounces unsweetened chocolate, chopped

1/3 Cup of water

6 Tablespoons and 3 tablespoons of sugar

4 1/2 ounces (1 stick plus 1 Tablespoon) unsalted butter, melted

3 large eggs

Preheat oven to 325 degrees with rack in the middle. Brush melted butter over the bottom and sides of an 8 inch round cake pan that is 2 inches deep and line the bottom with parchment paper. Brush the paper with the melted butter.

Bring the water and 6 tablespoons of sugar to a boil, letting the sugar dissolve before the wat4er boil. Remove from the heat. Add in both chopped chocolates and stir until melted and smooth. Stir in the melted butter to incorporate it. Set aside to cool slightly.

Beat the eggs and remaining 3 tablespoons of sugar in the large bowl of an electric mixer on high speed until thick and fluffy, about 3 minutes. In two additions, gently fold the warm chocolate mixture into the egg mixture. Pour the batter into the prepared pan, and put the cape pan into a large baking pan. Put the pans in the oven and pour hot water in the large baking pan to reach 1 inch up the sides of the cake pan. Bake about 40 minutes until the top looks firm and set.

Cool the cake in the water bath for about 15 minutes on a wire rack. Carefully remove the cake pan from the water bath and cool 1 hour at room temperature. Cover with plastic wrap and refrigerate over night.

Run a small knife around the sides of the cake to loosen it from the pan and unmold the cake. Place a wire rack on the cake and invert the cake onto it. Discard the paper liner. Place a plate on the bottom of the cake and invert the cake so it is right side up. Cut into slices and serve with lightly sweetened whipped cream, if desired or ice with a Grenache.