In the top of a double boiler over medium-high heat, melt the chocolate and butter together. Place the mixture into a medium mixing bowl. Wash the top of the double boiler. In the double boiler over medium-high heat, whisk the eggs until warmed through. Remove the eggs from the heat, and, using an electric mixer set on high, beat for 6 minutes, or until slightly thickened. By hand, fold the thickened eggs into the chocolate mixture, one-quarter at a time, until completely blended. Preheat the oven to 425 degrees. Pour the batter into a 12-inch springform pan sprayed well with vegetable oil. Place the pan in a glass pan, and add enough water in the glass pan to come to one inch from the top of the springform pan. Bake for 15-20 minutes or until the torte just begins to set. Remove the torte from the oven and cool for one hour at room temperature. Refrigerate for 24 hours before slicing with a hot knife. Serve topped with fresh fruit.