Preheat oven to 300°F. Generously grease a 10” round springform pan and set aside.

In a small saucepan over medium heat, whisk together the sugar, salt, and water. Simmer, stirring frequently, until completely clear and the sugar is dissolved. Remove from the heat and set aside.

In a glass bowl over a pan of simmering water (or in a microwave at 50% power for 1 minute intervals), melt the chocolate.

Pour the melted chocolate into a large bowl or the bowl of a stand mixer.

Cut the butter into 1 inch pieces and slowly beat the butter into the melted chocolate one piece at a time. (It's okay to have some tiny unmelted butter pieces in the chocolate mixture.)

Pour the hot sugar and water mixture into the chocolate. Beat to combine.

Slowly add the eggs, one at a time, beating thoroughly after each egg is added to the mixture.

Pour the batter into the well-greased springform pan.

Prepare a pan larger than the springform pan and set the springform inside it.

Pour about 4 cups of boiling water into the bigger pan, or enough water to fill the pan about halfway up the sides of the springform pan.

Carefully set the pans in the oven and bake the cake in the water bath for 45-48 minutes. The center of the cake will still look wet when it is finished baking.

Chill the cake overnight in the pan. Carefully slide a knife around the edge of the pan and remove the springform ring prior to serving.

Slice into very thin pieces and serve topped with freshly whipped cream or fresh berries.