Preheat oven to 325 degrees. Place a circle piece of parchment paper into the bottom of a 9-inch spring form pan, the circle should be the same size as the pan bottom. Spray the spring form with nonstick spray and wrap the outside of the pan with aluminum foil. Place the prepared pan into a roasting pan with high sides and set aside.

In a mixing bowl with a whisk attachment, whip the eggs until they double in size. about 6 to 8 minutes. While the eggs whip, melt the chocolate and butter together in a large bowl.

Once melted, fold 1/3 of the egg mixture into the chocolate. Fold very gently, just until the egg mix is incorporated into the chocolate. Repeat two more times or until the egg mixture has been folded into the chocolate. Pour the batter into the prepared spring form pan.

Pour hot water into the roasting pan until the water reaches 1/3 up the outside of the spring form pan. Place in the oven and bake for 25 to 30 minutes. Remove from oven and let cool completely before removing sides. To remove the bottom of the spring form pan and parchment paper, carefully place a plate on top of the cake and "flip".

If desired, sprinkle with powdered sugar and top with fresh fruit.