Intense Chocolate Cake (flourless) Butter for greasing the pan 20 ounces bittersweet chocolate 1-1/4 (2-1/2 sticks) unsalted butter; chilled 8 extra-large eggs, at room temperature Big pinch of salt 1/2 cup Splenda 1/2 cup chopped peeled hazelnuts, toasted (optional) Preheat oven to 425. Butter a 10-inch round springorm pan and line the bottom with wax paper. Cover the outside of the pan completely with foil and crimp it tightly around the pan, so there will be no leaking into the water bath as the cake bakes. Chop the chocolate into small pieces and the butter into cubes. Melt them together in the microwave, using short bursts of power. Check frequently and stir the pieces around insde the dish so they melt evenly. When the chocolate and butter are melted, stir until smooth and set aside. Beat the egss, adding one at a time, in a large warm bowl. Add salt and continue beating until you have soft peaks, about 6 minutes. Gently stir in the Splenda. Scrape the chocolate mixture into a mixing bowl and stir again. Fold half the egg mixture into the chocolate, stir well, and then add the rest of the egss. Fold in the hazelnuts if you're using them. Pour the batter into the prepared pan and cover the pan with a piece of foil that's been butter on the inside. Set the cake pan inside a roasting pan and carefully fill the roasting pan with boiling water up to the level of the cake batter. Bake 5 minutes, remove the foil on top, and bake 12 more minutes. Remove the cake from the oven - it won't quite be set - and let cool in the pan 4 hours. Serve at this point or cover and refrigerate to serve later, bringing it to room temperature first.