Directions: |
Directions:Position a rack in the middle of the oven and preheat to 300 degrees
Lightly butter the bottom of a 9X2-inch round cake pan and line the bottom with a round of parchment.
Lightly butter the parchment and the sides of the pan and dust with cocoa. Tap out any excess cocoa. Melt the chocolate and butter in a double boiler and let cool slightly.
With a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt and 2 Tbs. water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture.
Increase the speed to medium high and continue beating untill well blended, about 30 second.
Add the cocoa and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan.
Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40-45 minutes.
Let cool in the pan on a rack for 30 minutes.
Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. Transfer to a plate. Cover and refrigerate until very cold, at least 6 hours or overnight.
Glaze the cake:
Melt the chocolate and butter in a double boiler.
Pour the wam glaze over the chilled cake and spread the glaze evenly to within 1/4 inch of the edge.
Refrigerate the cake until the glaze is set, 20-40 minutes.
Before serving, remove the cake from the refrigerator and let it come to room temperature, 20-30 minutes.
Cut the cake into small, if not tiny slices using a hot knife. |