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- 12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
- 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
- 5 large eggs
- 1 cup granulated sugar
- 1-1/2 tsp. pure vanilla extract
- 1/4 tsp. table salt
- 3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
- For the glaze:
- 4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
- 1-1/2 oz. (3 Tbs.) unsalted butter
View Full Recipe at Inspired 2 Cook
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