Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 50 Pounds/400 Servings (2 ounces each)


  • 6¼ pounds bittersweet 70% chocolate
  • 8¾ pounds butter
  • 20 pounds sugar
  • 10 pounds eggs
  • 6 pounds flour
  • 2 ounces salt
  • 2½ pounds cocoa powder

Preheat oven to 325°F. Slowly melt chocolate over low heat in sauce pan. With an electric mixer, cream butter and sugar. Add chocolate to creamed mixture. Gradually add eggs and mix until light and fluffy. Add flour, salt and cocoa powder. Pour into a full sheet pan with extender in place. Bake at 325°F for 30 to 40 minutes or until the top springs back and an inserted straw can be removed clean.




   Published: February 2005