Ingredients

Instructions

  1. For the Pudding: Melt chocolate and butter in bowl over simmering water.
  2. In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
  3. Then whisk in eggs and yolks.
  4. In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
  5. Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
  6. Remove from heat and strain.
  7. Thoroughly mix in melted chocolate.
  8. Cover surface with plastic.
  9. Cool for 1 hour then refrigerate.
  10. For the Cake: Preheat oven to 350.
  11. Spray and line with parchment 1 8-inch cake pan.
  12. Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
  13. Cream butter and sugar.
  14. Add eggs one at a time until incorporated.
  15. Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
  16. Alternately beat in wet and dry ingredients.
  17. Pour into cake pan.
  18. Bake until tests done.
  19. About 30-40 minutes.
  20. Cool.
  21. Make ganache.
  22. Let sit until spreadable.
  23. Turn cake out of pan.
  24. Trim top to flatten (save scraps) and slice into 3 layers.
  25. Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
  26. Spread pudding between layers, frost with ganache and coat sides with crumbs.