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Butter a 10 in (20 cm) removable bottom cake pan. Line the bottom of the pan with parchment paper and butter paper. Wrap around outside of pan with 3 layers of aluminium foil, bringing foil to top of rim.
This is to avoid water getting inside the cake when it is in the oven.
Combine 1 cup water with the sugar in a small saucepan. Stir until sugar is dissolved. Bring to a boil, without stirring, and cook for 5 minutes. Remove sugar syrup from the heat.
Melt butter in a large saucepan over low heat. Add chocolate and whisk until soft and smooth. Whisk in syrup gradually into the chocolate and cool slightly. Add eggs and whisk until blended.
Pour mixture into prepared pan. Place pan on a large roasting pan. Pour water into roasting pan to come halfway up sides of the cake pan.
Bake in preheated oven to 350ºF (180ºC) for 50 minutes or until center doesn’t move when cake pan is shaken. Remove the pan from the water bath and place on a rack to cool completely. Leave cake in pan.
Ganache:
Bring heavy cream to a simmer and remove from the heat. Add chopped chocolate and whisk until mixture is smooth. Cool until mixture turns thicker and pour over cake. Shake pan to distribute ganache evenly over cake. Cover and refrigerate for 2 hours or until ganache thickens.
Run a knife around cake to loosen it from the sides of pan. Place cake on a serving platter and serve with chantilly cream o a raspberry coulis.
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