Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.

Have a large roasting readily available.

Melt chips and butter together; stir until well blended.

Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.

Fold in chocolate mixture until blended. Pour into cake pan.

Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.

Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.

Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!