2 ½ cups chocolate
2 ½ cups butter
2 ½ cups sugar
6 whole eggs
6 egg yolks
2 ½ cups all-purpose flour
Preheat oven to 350°F. Bring water to a simmer on the stove. Place the chocolate and butter together in a mixing bowl and place on top of pot of simmering water. Watch until butter and chocolate are melted.
Add in the sugar and scrape down the bowl. Whisk in eggs and egg yolks. Add flour and incorporate, but do not overmix. Brush pans with melted butter and lightly coat it with cocoa powder. Discard any extra powder. Place 6 ounces of batter in each pan. Bake for eight minutes at 350°F. Take the cake out of the oven and turn it over onto a plate, then serve.
Expert Advice - Melting chocolate in the microwave can lead to a crumbly, broken down chocolate mixture if you aren’t careful. “Whenever melting chocolate,” Cronk explains, “I always use a double boiler because it’s the safest and best way to melt chocolate.” To create a DIY double boiler, simply bring water to a boil on a stovetop and place a metal bowl over the pot as the water boils. Then place the chocolate into the metal bowl. This disperses the heat slowly and evenly, making it easier to get the perfect melt.
Crave Dessert Bar
41 N. Lexington Avenue, Suite 100, Asheville; 5pm-midnight, Tuesday-Thursday, Sunday; 5pm-1am, Friday-Saturday