1. Preheat oven to 350°F. Generously grease a 9-inch springform pan.

2. Melt 18 ounces chocolate and butter together in a double boiler or microwave until smooth.

3. In a small saucepan, combine sugar and water. Bring to a boil and cook for 2 to 4 minutes until sugar dissolves. Set aside to cool slightly.

4. Carefully whisk melted chocolate mixture and sugar syrup together until smooth. Let cool to room temperature.

5. Whisk in eggs one at a time, making sure each is fully incorporated before adding the next.

6. Pour batter into greased springform pan. Wrap entire outside of pan in aluminum foil to create watertight seal.

7. Place foil-wrapped pan in a larger baking pan. Fill outer pan with about 1 inch of boiling water.

8. Bake for 45 to 53 minutes until edges pull away slightly and center is set but has a tiny jiggle.

9. Cool in refrigerator for 2 to 3 hours until thoroughly chilled and completely set.

10. For ganache: Finely chop 4 ounces chocolate and place in heat-safe bowl. Heat cream in microwave for 30 seconds, pour over chocolate, and stir until smooth.

11. Remove springform pan sides and pour ganache over chilled torte. Refrigerate for at least 1 more hour before serving.

12. To serve, run a hot knife under water between slices for clean cuts.