Recipe Details

Ingredients

• 1 1/4 cups all-purpose flour (5 2/3 ounces; 160g)
• 1/4 cup Dutch-processed cocoa powder (3/4 ounces; 20g)
• 1 teaspoon ground ancho chile powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/8 teaspoon ground cayenne pepper
• 6 tablespoons unsalted butter, cut into 6 pieces (3 ounces; 85g)
• 6 ounces finely chopped bittersweet chocolate (about 1 cup; 170g), divided
• 1/4 cup (60ml) water
• 1 1/2 teaspoons instant espresso powder, optional
• 1 1/2 cups granulated sugar (10 1/2 ounces; 300g)
• 2 tablespoons (30ml) vegetable oil or other neutral oil
• 2 large eggs
• 1 teaspoon vanilla extract

Description

1. In a medium bowl, whisk together flour, cocoa powder, ancho chile powder, baking powder, salt, and cayenne pepper.
2. For Heating a Charcoal Grill: Open bottom vent completely. Light chimney starter filled with charcoal briquettes (6 quarts). Once top coals are partially covered with ash, pour into a steeply banked pile against 1 side of the grill. Nestle one 3-inch wood chunk into hot coals. Set cooking grate in place, cover, and open lid vent. Heat until grill is hot  (500°F; 260°C) and filled with smoke, about 5 minutes.
3.  

4. For Heating a Gas Grill: Soak 1 cup wood chips in water for 15 minutes. Drain well. Use a large piece of heavy-duty aluminum foil to wrap chips into foil packet and cut several vent holes in the top. Place wood chip packet directly on primary burner. Turn all burners to high, cover, and heat grill until hot (500°F; 260°C), about 15 minutes. Leave primary burner on high and turn off other burner(s). (see notes)

5. In a 10-inch cast iron skillet, add butter, half the bittersweet chocolate, water, and espresso powder, if using, and place on cooler side of the grill. Cook, swirling skillet and stirring occasionally, until butter is melted and beginning to bubble (some chocolate may not be fully melted). Using grill gloves, remove the skillet from the grill.