Chop the chocolate and melt it gently over a water bath until smooth. Meanwhile, boil the water and sugar together to create a syrup, then let it cool slightly.
In a mixer on low speed, combine the melted chocolate and syrup slowly until well incorporated. Add the softened butter, followed by the cream, mixing continuously.
Remove the bowl from the mixer and fold in the eggs gently. Pour the batter into a non-stick or parchment-lined baking mold and bake at 300°F (150°C) for 1 hour.
Cool completely, then refrigerate until firm. To unmold, briefly warm the outside of the mold and invert onto a serving plate.
Optional: Pour tempered chocolate over the top for a glossy finish. Garnish with dehydrated orange chips if desired.
Orange Chips: Slice an orange into 1/2" thick rounds. Coat each side with powdered sugar and lay on a parchment-lined tray. Let dry at room temperature for 2–3 days, turning occasionally, until crisp.
