Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.

Line the bottom of an 8 or 9-inch springform pan with parchment paper. Liberally grease the sides of the pan.

Wrap the outside of the springform pan with 2 sheets of aluminum foil. (This helps to keep the water out of the pan when cooking)

In a stand mixer with the whisk attachment beat eggs on hight until lighter in color and fluffy, about 5 minutes.

Meanwhile add chocolate and butter to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.

Pour 1/3 of the egg foam into the chocolate mixture and stir until combined with a rubber spatula. Do not over mix.

Mix in the rest of the egg foam and vanilla until fully incorporated.

Pour batter into the prepared pan.

Place the spring form pan into a larger pan. I used a large roasting pan. A large skillet with high sides would also work.

Fill the large pan half way up with hot water. Be careful not to get any water into the cake.

Bake for 23-25 minutes or until the thermometer reads 140 degrees.

Remove from the water bath and place on a wire rack to cool.

Transfer to the refrigerator to cool completely.

Cake can be kept in the refrigerator for up to 4 days

*If you are adding the ganache follow the directions below*

Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.

Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.

Place back into the fridge to allow the ganache to set.