Melt first 7 ingredients in saucepan over very low heat- at about 4 minutes in, add the heavy cream and whisk until smooth.

Continue whisking regularly until all ingredients are melted and your mixture is creamy. Steps 1 & 2 should be no more than 10 minutes total.

Add extracts, mix in and remove from heat. Cool mixture by pouring into large mixing bowl. If it remains in saucepan it won’t cool off. Let sit for 10 minutes.

In separate bowl, or large measuring cup, crack 5 room temperature eggs and beat with a fork.

Temper the eggs by adding a heaping tablespoon of the slightly cooled chocolate mixture and quickly mixing into eggs with a fork. Repeat this process 5-6 more times each time mixing quickly. If you don’t you’ll scramble your eggs.

Slowly pour tempered egg mixture into balance of chocolate mixture, whisking furiously all the while. If you don’t want a workout for your arms, do this in your food processor or kitchen aid mixer. This process takes about 5 minutes of continuous mixing.

Pour into two 9” baking pans that have been well greased.

Bake at 350 for 20 minutes

Batter is very moist. Refrigerate til cool, then cut with sharp knife.