Tiny Chocolate Torte with Salted Ganache

Preheat oven to 350°. Lightly grease a 6x3-inch springform pan. Line bottom with parchment paper; grease again. Set pan in a 15x10x1-inch baking pan; set aside. 2. In a medium bowl, microwave butter and 4 ounces chocolate on 50% power (medium) in 30-second increments, stirring each time, until mixture is smooth. Set aside.

In a medium bowl, microwave butter and 4 ounces chocolate on 50% power (medium) in 30-second increments, stirring each time, until mixture is smooth. Set aside.

In another bowl, beat eggs and sugar with an electric mixer on medium to high speed for 5 minutes; mixture should be light, airy and pale yellow. Beat in vanilla. Fold egg mixture into chocolate mixture one-third at a time until well combined. Spoon batter into prepared pan.

Bake for 17 to 20 minutes or until set. Cool in pan for 30 minutes; unmold onto a platter. Meanwhile, for ganache, bring cream to just boiling in a small saucepan over medium-high heat. (This will happen quickly.) Remove from heat. Add 1-1/2 ounces chocolate, but do not stir. Let stand 5 minutes. Add a pinch of Fleur de Sel. Stir until smooth. Spread ganache on cooled cake.