Recipe: That Chocolate Thing (baked in a springform pan)

THAT CHOCOLATE THING

1 lb. semisweet chocolate, cut up (or 1 package semisweet chocolate chips)
1 lb (2 cups) butter, do not substitute
1 cup sugar
6 eggs, at room temperature
2 Tbsp. flour
1/3 cup water
1/2 cup sliced almonds
Fresh strawberries or raspberries, sliced, optional
Fresh whipped cream, optional but recommended

Preheat oven to 300 degrees F. Line a 9-inch springform pan with foil; brush foil with butter (you may also wrap the outside of the springform with foil, and line the springform with buttered parchment, also, buttering and dusting the sides of the pan with extra granulated sugar and cocoa powder gives a nice additional crunch to the edges). Set aside prepared springform pan.

In 2- or 3-quart saucepan, cook chocolate, butter and sugar over low heat, stirring constantly until chocolate and butter are melted. Do not let the chocolate burn! Remove from heat and cool to room temperature.

Beat eggs just until blended. In small bowl, stir together flour and water until smooth. Add eggs and flour mixture to chocolate mixture; stir until smooth. Pour into pan. Sprinkle with almonds.

Place springform pan in larger baking pan on oven rack. Pour water into baking pan around springform pan to a depth of 1/2-inch. Bake about 2 to 2 1/2 hours or until cake is evenly puffed and a wooden toothpick inserted near the center comes out clean. Cool in pan. Cake will fall evenly over its entire surface.

Cover and chill 24 hours.

Remove from pan and peel off foil. If desired, sprinkle with fresh berries. Serve very thin slices with a dollop of whipped cream.

Serves 16-20.

There is also a recipe for "That Chocolate Thing," in this cookbook:
Desserts - America's Best-Loved Community Cookbook Recipes by Better Homes and Gardens

But I have no idea if it is the same recipe or different!