Chocolate pudding souffle cake

1 layer cake

Ingredients

Quantity Ingredient
¼ cup Butter; unsalted
3 ounces Unsweetened chocolate
½ cup Cake flour
½ teaspoon Baking powder
5 Egg yolks
½ cup Sugar
2 tablespoons Cornstarch
2½ cup Heavy cream
¼ teaspoon Salt
6 Eggs; 3 separated & 3 whole
1 cup Sugar
¼ teaspoon Cream of tartar
8 ounces Semisweet chocolate; finely chopped
2 teaspoons Vanilla

Directions

PUDDING

Preheat oven to 375. Butter a 9" springform pan. In microwave, melt the butter and unsweetened chocolate. Stir until smooth, then set aside. In a small bowl with an electric mixer, beat the 3 whole eggs and 3 egg yolks with ¾ cup of the sugar until pale and lemon-colored. Slowly beat in the chocolate mixture. Then beat in the flour mixture. In a medium bowl, beat the egg whites until foamy.

Add the cream of tartar and beat until soft peaks form. Beat in the remaining ¼ cup sugar until stiff glossy peaks form. Stir ⅓ of the egg whites into the batter to lighten it. Gently and thoroughly fold in the remaining whites. Transfer the batter to the prepared pan and smooth the top. Bake for 40 to 50 minutes, or until the center is set. Transfer to a wire rack to cool to room temperature.

Refrigerate until firm. Meanwhile, make the pudding. In medium bowl, lightly beat the egg yolks. In heavy medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the cream.

Bring the mixture to a boil over low heat, whisking constantly. Very gradually whisk the the hot cream into the egg yolks, then return the mixture to the saucepan and cook over low heat, whisking constantly until the pudding is thick and steamy; do not let it boil. Remove the pudding from the heat, stir in the chocolate and vanilla, and stir until melted and smooth. Transfer the pudding to a bowl, place a piece of plastic wrap directly on surface and refrigerate until cold, at least 2 hours. To assemble: Remove the sides of the springform.

With a long serrated knife, cut the cake horizontally into 3 even layers. Place one layer on a serving plate. Spread about ¾ cup pudding on top. Top with a second layer and spread with another ¾ cup of pudding. Top with the third layer and spread the tops and sides with the remaining pudding. Refrigerate until set. Source: Mrs Fields I Love Chocolate Cookbook Submitted By MEG ANTCZAK On 04-10-95

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