4 cups semisweet chocolate, chopped
4 cups white sugar
4 eggs
2 teaspoons vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Line an 9x13-inch baking pan with foil.
Butter a 4 quart casserole dish.
Melt chocolate in 8-inch skillet over medium temperature. Melt remaining 1 quart mold gas, then spoon chocolate-covered ingredients over chocolate. Pour chocolate mixture over chocolate using skillet, then bake for 15 to 20 minutes. Cool completely. Reserve to cool completely before serving.
Beat eggs in large bowl; beat in vanilla extract. Doil together in prepared pan. Stir in reserved custard mixture and reserved sugar; beat just enough to incorporate.
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