ganache-filled brown sugar bars

from food & wine may 1995.

1/2 cup heavy cream
1/2 lb bittersweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1/4 tsp salt
2 sticks (1/2 lb) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract

boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.

meanwhile, preheat the oven to 350 degrees. lightly butter a 10 by 15 inch baking pan. line the pan with wax paper; butter and flour the paper.

whisk the flour with the salt. in a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff.

spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.

cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise.

spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half.

cover and refrigerate until the ganache is set, at least 2 hours.

trim the edges of the cake. cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.