I have a question about the recipe "Nigel Slater's Extremely Moist Chocolate-Beet Cake" from Genius Recipes. This is a question for my own general learning purposes, as I'm somewhat new to baking with chocolate. In step 3, it tells us not to stir the chocolate, and step 4 instructs to keep the stirring at a minimum. Why? Is this to keep air bubbles out of the mixture, or for some other purpose? I usually find myself stirring like a fiend when melting chocolate...might need to alter my technique, ha. Thanks!