Double Chocolate Crème Brulée

Preheat oven to 250 degrees.
Chop up chocolate.
Separate eggs; put 8 yolks into a large bowl (a bowl with a spout to pour from if possible). Whisk in cocoa powder and sugar till most is dissolved.
Heat whipping cream on the stove until warm—almost simmering. Remove from the heat and whisk in the chopped chocolate. Whisk till dissolved.
Add about half of a cup of the cream/chocolate to the yolk mixture and whisk well (you are tempering the egg yolks so they don’t cook too quickly). Add a half cup more and whisk well. Now add all and whisk well.
At this point, you can pour it all through a strainer. I didn’t want to get anything else dirty, so I skipped this step, and they turned out fine.
Put 6 ramekins in a 9 x 13 dish. You may not fit them all in one 9 x 13—that is fine.
Pour mixture into ramekins evenly.
Pour warm water into the 9 x 13 dish, carefully around the ramekins. Come as close as you can to the top of the ramekins without it making a mess—about halfway up.
Bake at 250 degrees for an hour and a half.
When crème brulée is done, it will shimmy a little bit but it shouldn’t be too liquid-y.
Remove crème brulées from the water bath immediately and put in the fridge.
Refrigerate for at least 2 hours or overnight. This is a great make-ahead dessert.
At serving time, sprinkle a spoonful of sugar on top of each; shake off excess into the sink. You just need the layer that sticks to the top.
Torch the top, moving quickly over the sugar. You’ll see it melt then bubble a bit. Bubbling means it’s done. Don’t burn and keep the torch moving! If you don’t have a torch, put them on the top rack of your oven under the hot broiler. Watch with the door cracked for the sugar to go clear then start to bubble. Take them out as soon as you see some bubbles.
Serve!