16 oz - Valhrona, 63% or higher chocolate
8 oz. - Butter cubed
8 - Eggs
3 Tablespoons - Miso paste
Preheat oven to 300 degrees
Over a double boiler, melt the butter and chocolate together until completely melted and mixed. Whisk in the miso paste.
While that's melting, add the eggs to the bowl of the kitchen aid mixer and using the whisk attachment, mix the eggs on high speed until foamy.
In 3 separate additions, add the foamy mixed eggs, folding/stirring them in completely after each addition.
Once mixed completely, have a sheet of parchment paper cut into a square that fits perfectly in the bottom of the 10 inch square cake pan. Spray the pan containing the parchment paper well with cooking spray.
Scrape the batter into the prepared pan and smooth so it's level and evenly distributed.
Fill a full sized, 4 inch deep, metal hotel pan with 2 quarts of very hot water. Place cake pan, uncovered into the water bath. Bake at 300 until internal temperature is 140 degrees. about 10-20 minutes.
Remove pan from the water bath and cool in refrigerator. To remove cake from pan, invert it on a cutting board and wipe the bottom of the pan with a warm wet rag. This will loosen it from the pan and it should fall out. Remove parchment paper and portion cake with a hot wet knife. 1 inch x 4 inch rectangles.
Recipe from the Pour Restaurant (CTAC cooking class)