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Add a photoServings: 10
Ingredients
- 1/4 c. Unsalted butter
- 3 ounce unsweetened chocolate
- 1/2 c. Cake flour
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 6 x Large eggs
- 1/2 c. Sugar
- 2 Tbsp. Cornstarch
- 2 1/2 c. Heavy cream
- 5 x Egg yolks
- 8 ounce semisweet chocolate
- 1 c. Sugar
- 1/4 tsp Cream of tartar
- 2 tsp Vanilla
Directions
- Preheat oven to 375 degrees. Grease a 9 inch springform pan. Heat together butter and unsweetened chocolate in top of double boiler over simmering, not boiling water, stirring till smooth. Set aside. Mix together flour, baking pwdr and salt in small bowl. Separate 3 Large eggs, placing yolks in large bowl; reserve whites. Add in 3 whole Large eggs and 3/4 c. sugar to yolks; beat at high speed till pale and lemon-colored, 2-3 min. Beat in chocolate mix at low speed; beat in flour mix just till blended.
- Using clean beaters and a clean medium-size bowl, beat egg whites till frothy. Add in cream of tartar and beat till soft peaks form. Beat in the remaining 1/4 c. sugar till stiff, but not dry, peaks form. Stir about one-third of whites into chocolate mix till blended. Mix in the remaining whites. Scrape into the prepared pan, smoothing top. Bake in preheated oven 40 to 50 min or possibly till cake is set in center. Transfer pan to a rack to cold completetly. Chill till hard. Meanwhile, prepare pudding; Whisk together sugar and cornstarch in medium-size heavy saucepan. Whisk in the cream. Bring to simmering over medium-low heat, stirring constantly. Gradually whisk some of the cream mix into egg yolks. Scrape yolk mix back into saucepan. Cook over very low heat, whisking constantly, till pudding is very thick, about 5 min; don't let boil. Remove saucepan from heat. Stir in the chocolate and vanilla till melted and smooth. Scrape the pudding into a bowl; place plastic wrap directly on the surface. Chill till cool and thickened for at least 2 hrs. 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; spread top with 3/4 c. of pudding. Repeat with remaining cake layers and pudding. Cover sides with pudding. Chill cake; till pudding is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 10 servings | |
| Calories 492 | |
| Calories from Fat 302 | 61% |
| Total Fat 35.02g | 44% |
| Saturated Fat 20.84g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 178mg | 59% |
| Sodium 182mg | 8% |
| Potassium 344mg | 10% |
| Total Carbs 47.33g | 13% |
| Dietary Fiber 5.3g | 18% |
| Sugars 30.65g | 20% |
| Protein 8.97g | 14% |
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