Combine water, sugar and butter in a stainless steel pot and bring to a boil.
Pour hot mixture over chocolate and allow it to sit for a few minutes.
With an immersion blender, combine chocolate mixture until it is shiny and smooth.
Continue by adding eggs one at a time.
Add salt. Batter should be smooth as silk.
Pour onto desired greased cake pans or plexy molds.
Place pans in pre-heated oven and pour water between the plexy mold and the sheet pan to create a water bath, filling it about half way up the side of the sheet pan. Follow the same directions if using a cake pan.
Bake for 35-45 minutes, rotating very carefully about half way through the cooking process.
When done, it should jiggle like crème brûlée.
Carefully remove cakes from water bath and allow to chill.
Refrigerate until completely chilled.
For easy removal, transfer plexy mold onto a dry sheet pan lined with parchment paper and freeze until firm.
Unmold directly from freezer for cleanest edges.
Transfer to cooler until ready to serve.
For smoothest texture, it is best served at room temp.