Place 3 eggs, 1/2 cup sugar, 3 egg yolks & 1 tsp.
vanilla in bowl. Using a mixer with a balloon whip, if you
have one, whip on high till slightly thickened &
lemoncolored, about 34 minutes. Turn mixer to low &
continue to mix. Beat 2 egg whites till stiff but not dry,
about 23 minutes. Add flour mixture to egg mixture. Mix on
medium a few seconds. Increase speed to high & beat another
few seconds. Using a rubber spatula, vigorously fold in
beaten egg whites. Pour batter into cake pan. Smooth top.
Bake till toothpick inserted in center comes out clean,
about 25-30 minutes. Remove from oven. Let cake cool in pan
about 20 minutes. Invert onto cake rack, then invert onto
cake plate. (cake will be right side up now.) Custard:
heat milk & cream in saucepan over medium heat. Bring to a
boil. While cream is heating, place sugar, eggs, egg yolks
& cornstarch in mixing bowl. Beat, using a balloon whip,
slightly thickened & lemoncolored, about 4 minutes. When
cream is boiling, remove bowl from mixer, then pour boiling
cream into beaten eggs & whisk to blend well. Return
mixture to saucepan & heat over medium heat. Stir
constantly, till mixture reaches temperature of 185, about
3 minutes. Remove from heat. Add 2 tsp. vanilla & whisk
together. Pour custard into stainless steel bowl. Set bowl
over ice water & cool to a temperature of 4045 degrees,
about 25 minutes. When custard is cool, fold in semisweet
chocolate & mix well. Refrigerate till needed. To assemble,
slice cake horizontally into 2 equal layers. Place top
layer onto flat surface. Sprinkle each layer w 1/2 cup
marsala. Let set 5 minutes. Evenly spread chilled chocolate
custard over top layer. Invert bottom layer on top & press
gently into place. Smooth custard around sides of cake.
Refrigerate 2 hours before slicing. To serve, dust top of
cake w cocoa. Cut into wedges.
THE DESSERT SHOW SHOW# DS3251
