Preheat the oven to 350 degrees. In a heavy-bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook 5 minutes. Remove from the heat.
Melt the chocolate in the top of a double boiler over simmering water. Stir the chocolate occasionally as it melts. Remove the pan from the heat and stir in the butter. Set aside to cool slightly.
With an electric mixer, beat the eggs at high speed until frothy. Lower the speed to medium and carefully pour the hot syrup into the beaten eggs. Add the melted chocolate and butter mixture and blend to a smooth consistency.
Butter a 10- to 12-inch round cake pan lightly and pour in the chocolate mixture. Set the cake pan into a larger pan (such as a roasting pan) and add hot water to rise halfway up the sides of the cake pan. Place in the oven and bake about 45 to 50 minutes.
Being very careful not to scald yourself or get water into the torte, remove both pans from the oven and remove the cake pan from the water bath.
Cool the torte to room temperature, then refrigerate for several hours before unmolding. Run a sharp knife around the inner circumference of the pan. Place a plate over the pan, invert, and, if necessary, tap the bottom of the pan with the knife handle to encourage the torte to release.
For a professional "finish", place the unmolded torte on a baking rack with a cookie sheet underneath and pour 1 recipe of slightly cooled Fudge Sauce onto the center of the torte in one motion so that it will flow out in one smooth sheet over the top and sides of the torte.
Dry 30 minutes in the refrigerator. If you haven't overheated the chocolate or cream, this ganache will set and harden into a shiny couverture while the torte is chilling.
Recipe courtesy of Gourmet Magazine