fixings
1/2 container water
1/4 teaspoon salt
3/4 container white sugar
18 (1 ounce) squares self-contradicting chocolate
1 glass unsalted spread
6 eggs
Preheat broiler to 300 degrees F (150 degrees C). Oil one 10 inch round cake dish and put aside.
In a little pan over medium warmth consolidate the water, salt and sugar. Blend until totally broke up and put aside.
Either in the best 50% of a twofold kettle or in a microwave broiler liquefy the mixed chocolate. Empty the chocolate into the bowl of an electric blender.
Cut the spread into pieces and beat the margarine into the chocolate, 1 piece at once. Beat in the hot sugar-water. Gradually beat in the eggs, each one in turn.
Empty the hitter into the readied skillet. Have a dish bigger than the cake container prepared, put the cake skillet in the bigger dish and fill the dish with bubbling water most of the way up the sides of the cake skillet.
Prepare cake in the water shower at 300 degrees F (150 degrees C) for 45 minutes. The inside will even now look wet. Chill cake overnight in the dish. To unmold, plunge the base of the cake container in high temp water for 10 seconds and upset onto a serving plate.
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