Flourless Chocolate Cake

Or, as Tyler put it:  "Death on a Fork."  Here you go, Hannah! 

1 1/2 lbs. Bittersweet or Semi-sweet chocolate
3/4 lb (3 sticks) Real Butter
10 eggs
1 tsp (or to taste) vanilla, almond, mint or amoretto extract (optional)

Melt chocolate and butter in double boiler over low heat.  Cool slightly.  In large bowl, beat eggs utnil 3x their original volume.  Add flavoring, if using.  Fold 1/2 chocolate mixture into eggs.  Fold remaining chocolate in until there are no streaks left.  Pour into 8" sprinform cake pan.  Cover the bottom of the pan with 3 layers aluminum foil.  Place pan into a 9x13" baking dish and pour boiling water around cake pan to come up the sides about 1 inch.  Bake at 350 degrees for 10 minutes.  Lay a sheet of foil over the top and bake for 10 minutes more.  The cake won't look done in the middle.  Refrigerate for 3 hours.  Serve with berries and whipped cream, if desired.  Best at room temperature.

Note:  This is really rich, so serve small slices.