1. Preheat oven to 350°F and grease a 9-inch springform pan thoroughly. Line the bottom with parchment if you want to transfer it off the base later.

2. Melt 18 oz chocolate and butter together in a double boiler or microwave, stirring until completely smooth. Set aside to cool.

3. Combine sugar and water in a small saucepan. Bring to a boil and let bubble for 2-4 minutes until sugar fully dissolves. Let cool slightly.

4. Carefully whisk the warm sugar syrup into the melted chocolate mixture. Keep whisking until smooth. Let this cool to room temperature.

5. Whisk in eggs one at a time, beating well after each addition. The batter should be silky and smooth.

6. Wrap the outside of your springform pan completely in aluminum foil so water cannot leak in.

7. Pour batter into the prepared pan and place in a larger roasting pan. Fill the roasting pan with about 1 inch of boiling water.

8. Bake for 45-53 minutes until edges pull away slightly and the center is set but still soft. Internal temperature should reach 140-150°F.

9. Let torte cool in the fridge for 2-3 hours until completely set.

10. Make ganache by heating 4 oz cream in microwave for 30 seconds. Pour over 4 oz chopped chocolate and stir until smooth.

11. Pour ganache over chilled torte and refrigerate at least another hour before serving.

12. Use a hot knife for clean slices. Heat knife in very hot water and wipe dry before every cut.