Chocolate Pudding Souffle Cake Recipe

How to make it

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• 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.