Chocolate Pudding Souffle Cake

Directions

Preheat oven to 375℉ (190℃). Grease a 9 inch 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 ¾ cup sugar to yolks; beat on high until pale and lemon-colored, 2 to 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 tarter and beat until soft peaks form. Beat remaining ¼ cup sugar until stiff, not dry, peaks form.

Stir about ⅓ of whites into chocolate mixture until blended. Fold in the remaining whites.

Scrape into pan, smoothing top. Bake375 degrees 40 to 50 minutes or until set in center.

Cool completely on rack. Refrigerate until firm.

Meanwhile, prepare pudding: Whisk sugar and cornstarch 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 ¾ cup of pudding. Repeat with remaining layers and pudding. Cover sides with pudding.

Refrigerate until pudding is set.