Preheat the oven to 425 degrees.

Set the eggs in a bowl on the counter to warm to room temperature.

Chop the chocolate into small chunks. If you use chocolate chips you do not need to chop.

Heat water to almost boiling in a large pan, then turn the stove off.

Place the butter into a large heat-proof bowl, then add the chocolate and place the pan over the heated water pan.

Slowly whisk the chocolate and butter together until both are melted.

Remove the chocolate mixture and set it aside to cool for about five minutes.

While the chocolate mixture is cooling place the eggs in a bowl and whip with a mixer (preferably a stand mixer) until frothy.

Slowly pour some of the egg mixture into the chocolate and quickly whisk until incorporated. Keep adding more eggs into the chocolate and whisk until the mixture is smooth and glossy.

Place parchment paper at the bottom of the springform pan and using the wrapper from the butter, butter the pan.

Pour the chocolate mixture into the springform pan. Set the springform pan into a large roasting pan and pour about 1 cup of water around the pan.

Place the roasting pan in the oven and bake for 20-25 minutes, until the chocolate mixture is set.

Remove the roasting pan from the oven, remove the torte from the water bath, and set the torte on a cooling rack to cool for about 30 minutes.

Use a sharp knife around the edge of the torte to make certain it is not sticking to the springform pan, then remove the springform ring.

To make the torte extra luxurious, mix edible gold dust or glitter with a bit of confectioners sugar and sprinkle over the top of the torte before cutting.

To serve, cut into slices and garnish with fresh fruit, fruit sauce, and fresh whipped cream.

Store in the refrigerator.