Preheat oven to 275°F degrees.
In Small Round Mold or medium-size microwaveable bowl, melt chocolate chips and butter. Stir together. Add sugar, water, and salt. Mix well. Beat in 1 egg at a time till smooth. Place 2.5qt or larger mold on Perforated Baking Sheet. Pour batter into mold.
Bake for about 50 minutes. Cake should be set, but still look wet & shiny in the middle. Cool and refrigerate 5 hours or longer (if you can wait that long!)
Serve with fresh raspberries and whipped cream. Get creative with additions such as crushed nuts, candy bars, caramel, chocolate chips, etc. Use 1/2 recipe for smaller molds or make individual servings in muffin tray (or other shapes).
