1/4 c Unsalted butter
3 oz Unsweetened chocolate
1/2 c Cake flour
1/2 ts Baking powder
1/4 ts Salt
6 Eggs
1 c Sugar
1/4 ts Cream of tartar
Pudding:
1/2 c Sugar
2 tb Corn starch
2 1/2 c Heavy cream
5 Egg yolks; lightly beaten
8 oz Semisweet chocolate; finely
-chop
2 ts Vanilla
Preheat oven to 375 degrees F. Grease a 9" springform pan.
Melt togeter butter and chocolate in double boiler over
simmering, not boiling, water; stir until smooth. Set
aside. Mix flour, baking powder and salt in small bowl.
Separate 3 eggs; place yolks in large bowl; reserve whites.
Add 3 whole eggs and 3/4 cup sugar to yolks; beat on high
until pale and lemon-colored, 2-3 minutes. Beat in
chocolate mixture at low speed; beat in flour mixture just
until blended.
Using clean beaters and clean medium bowl, beat whites
until frothy. Add cream of tartar and beat until soft
peaks form. Beat remaining 1/4 cup sugar until stiff, not
dry, peaks form. Stir about 1/3 of whites into chocolate
mixture until blended. Fold in the remaining whites.
Scrape into pan, smoothing top. Bake 375 degrees F 40-50
minutes or until set in center. Cool completely on rack.
Refrigerate until firm.
Meanwhile, prepare pudding: Whisk sugar and corn starch in
medium-size heavy saucepan. Whisk in cream. Bring to
simmer over medium-low heat, stirring constantly.
Gradually whisk some of the cream mixture into egg yolks.
Scrape yolk mixture back into saucepan. Cook over very low
heat, whisking constantly, until very thick, about 5
minutes; do not let boil. Remove from heat. Stir in
chocolate and vanilla until melted and smooth. Scrape into
a bowl; 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
serrated knife, cut cake horizontally into 3 equal layers.
Place 1 layer on serving plate; spread top with 3/4 cup of
pudding. Repeat with remaining layers and pudding. Cover
sides with pudding. Refrigerate until pudding is set.
