4 ounces plus 1/2 cup Hershey’s semi-sweet chocolate chips, divided
1 1/2 ounces Baker’s unsweetened chocolate
2 extra organic large eggs
2 teaspoons instant coffee granules ( I use Maxwell House)
2 teaspoons pure vanilla extract
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon King Arthur all-purpose flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pint vanilla chocolate swirl ice cream
Melt the butter, 4 ounces of chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Set aside for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1/4 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss together the remaining 1/2 cup of chocolate chips and one tablespoon of flour in a medium bowl and add them to the chocolate mixture. Spoon the mixture into a cast iron skillet and place on a sheet pan. Bake for 25 minutes. Don’t over bake!
Serve warm with a scoop of ice cream on top.