- For the cakes:
- 4 oz (1 stick) unsalted butter, plus more for brushing the mason jars
- 4 oz dark chocolate, diced
- 2 eggs, plus 2 yolks
- 1/2 cup white sugar, plus more for mason jars
- 1 tbsp AP flour
- For the ganache:
- 4 oz heavy cream
- 3 oz dark chocolate, diced
- 1 tbsp unsalted butter
For the ganache, combine the chocolate and butter in a bowl. Bring the cream to a boil in a small pan or skillet. Immediately remove and pour over the chocolate and butter. Allow to sit for a minute. Whisk to incorporate. Set aside, at room temperature.
Either over a double boiler or in the microwave, melt the butter and chocolate for the cakes together and whisk until smooth. Meanwhile, place the whole eggs, yolks and sugar in the bowl of a stand mixer and mix with the whisk attachment over medium speed until lightened and double in volume (this will take a few minutes). Turn the speed down to medium-low and slowly drizzle in the melted chocolate and butter mixture. Scrape down the sides of the bowl and mix in the flour by hand (with a spatula).
Preheat your Yoder Smokers YS640 pellet grill to 450ºF.
Brush 5-6 (4 oz) mason jars with a thin layer of melted butter. Drain excess butter from the jar. Sprinkle sugar in the jars to coat. Shake out the excess. Pour the batter into the jars, leaving 1/2” of room at the top. Place the jars on a sheet pan and the sheet pan in the grill. Cook for about 15 minutes, until the outsides of the cake are set, but the center still jiggles. Remove from the grill, and allow to cool for a few minutes.
Run a knife around the inside of the jar, around the outside of the cake. Invert on a dessert plate, and remove the jar. Serve the cake next to ice cream and topped with the ganache.
Recipe and photo provided by All Things Barbecue,