Flourless Chocolate Cake

Heat Oven to 350 F
13.5 ounces 61% Chocolate
13.5 ounces salted butter + Extra for the pan
2 teaspoons vanilla extract
15.75 ounces sugar
10 Large eggs, room temperature

Whipped Cream Topping:
20 ounces heavy cream
2 Tablespoons sugar

In a heatproof bowl set over a pot of simmering water, or in a microwave, melt the chocolate and butter.
Pull the bowl off the heat when there are still a few small chunks of butter and chocolate. Stir until completely melted and cool to room temperature.

In order, stir in the Sugar (1), Eggs (2), and Vanilla (3).
Generously butter the baking vessel and pour the batter into it. Then place that vessel into a water bath. (water should be quarter-way up the baking Vessel or sitting in 2 inches of water.)
Bake for 90 minutes. Let the cake cool for a bit— it’s delicious, both warm and room temperature.
Scoop onto a plate and serve with a large dollop of gently sweetened cream.