Japanese Gateau au Chocolat

 Japanese Gateau au Chocolat

from Ellen's kitchen, with thanks to Bake from Scratch (very dense, almost like fudge)

Ingredients:

• 2 3.5 oz bars of 70% cacao dark chocolate, chopped
• 3/4 cup unsalted butter
• 1/3 cup granulated sugar
• 4 large eggs, room temp
• 1/4 tsp Kosher salt

Preheat:

• oven to 400.  Spray two, 5.5 x 3" small cake pans with cooking spray.  Line pans with parchment paper, having excess extend over sides of pans (to later use as handles).

In:

• top of double boiler, heat chocolate and butter over simmering water, stirring occasionally, until melted and smooth.  Turn off heat, and whisk in sugar until combined, 1-2 minutes.  Mixture will not be completely smooth.  Remove from heat and let cool slightly, 2-3 minutes.

In:

• medium bowl, whisk together eggs and salt until well combined.  Gradually add egg mixture to chocolate mixture, 2 tbs at a time, whisking until well combined and is smooth, thick and shiny (203 minutes total).  Divide batter between prepared pans.

Bake:

• until edges are dry and crackly, centers are sunken and shiny, and center reads 165 on instant-read thermometer.  Let cool completely in pans on wire rack.  Cakes will continue to sink as they cool.  

Using:

• extra parchment as handles, remove from pans before serving.  Refrigerate in airtight container for up to 2 days.