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Ganache:
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped

To serve:
Lightly sweetened whipped cream

For cake: Preheat oven to 350 degrees F. Butter 10-inch-diameter spring-
form pan. Line bottom of pan with parchment round; butter parchment.
Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to
top of rim. Combine 1 cup water and sugar in small saucepan. Bring to
boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes.
Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk
until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs
to chocolate mixture and whisk until well blended. Pour batter into pre-
pared pan. Place cake pan in large roasting pan. Add enough hot water
to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken,
about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
For ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth.
Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set,
about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
keep refrigerated.