How to make it

  • Preheat oven to 375 then grease a spring form pan.
  • Melt butter and chocolate in top of double boiler over simmering not boiling water.
  • Stir until smooth then set aside.
  • Mix flour, baking powder and salt in small bowl.
  • Separate 3 eggs and place yolks in large bowl and reserve whites.
  • Add 3 whole eggs and 3/4 cup sugar to yolks then beat at high speed 3 minutes.
  • Beat in chocolate mixture at low speed then beat in flour mixture just until blended.
  • Using clean beaters and a clean medium bowl beat egg whites until frothy.
  • Add cream of tartar and beat until soft peaks form.
  • Beat in remaining 1/4 cup sugar until stiff but not dry peaks form.
  • Stir one third of the whites into chocolate mixture until blended then fold in remaining whites.
  • Scrape into the prepared pan smoothing top then bake 50 minutes and transfer to rack to cool.
  • Refrigerate until firm and prepare pudding.
  • Whisk together sugar and cornstarch in medium heavy saucepan then whisk in cream.
  • Bring to simmering over medium low heat stirring constantly.
  • Gradually whisk some of the cream mixture into egg yolks.
  • Scrape yolk mixture back into saucepan then cook over very low heat for 5 minutes.
  • Be careful not to boil then remove saucepan from heat.
  • Stir in chocolate and vanilla until melted and smooth.
  • Scrape pudding into a bowl then place plastic wrap directly on the surface.
  • Refrigerate until cold and thickened at least 2 hours.
  • To assemble remove sides of pan from cake.
  • Using a serrated knife cut cake horizontally into 3 equal layers.
  • Place 1 layer on serving plate and spread top with 3/4 cup pudding.
  • Repeat with remaining cake layers and pudding then cover sides with pudding.
  • Refrigerate cake until pudding is set.

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