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1
Boil the cream over moderate heat.
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2
In a food processor, finely grind the chocolate.
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3
With the machine on, add the hot cream and process until smooth.
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4
Scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
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5
Meanwhile, preheat the oven to 350.
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6
Lightly butter a 10-by-15-inch baking pan.
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7
Line the pan with wax paper; butter and flour the paper.
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8
Whisk the flour with the salt.
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9
In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes.
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10
Beat in the eggs 1 at a time.
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11
Beat in the vanilla.
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12
At low speed, beat in the flour in 3 additions; the batter will be fairly stiff.
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13
Spread the batter in the pan.
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14
Bake for 18 to 20 minutes, or until a cake tester inserted in the center comes out clean.
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15
Transfer to a rack to cool completely.
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16
Cover the baking pan with a large wire rack and invert.
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17
Remove the pan and peel off the wax paper.
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18
Invert the cake onto a large cutting board.
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19
Using a long serrated knife, halve the cake crosswise.
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20
Spread the ganache evenly over one of the cake halves, leaving a 1/8-inch border.
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21
Top with the other cake half.
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22
Cover and refrigerate until the ganache is set, at least 2 hours.
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23
Trim the edges of the cake.
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24
Cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars.
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25
Serve chilled or at room temperature.
