For the cake
1 cup of unsalted butter
1 3/4 cups of dark chocolate, sifted
1 cup of all-purpose flour
3 large eggs
2 egg yolks
For the cream
5 large egg yolks
1/2 cup of all-purpose flour
2 cups of whole milk
1 teaspoon of vanilla extract
For the cake
1 cup of unsalted butter
1 3/4 cups of dark chocolate, sifted
1 cup of all-purpose flour
3 large eggs
2 egg yolks
For the cream
5 large egg yolks
1/2 cup of all-purpose flour
2 cups of whole milk
1 teaspoon of vanilla extract
Melt the butter and chocolate over low heat in a double boiler
Remove from heat and whisk in the flour, eggs, and egg yolks
Return to low heat, whisking constantly for 5 minutes or until slightly thickened
Pour into an ungreased tube pan with a 6-inch diameter
Bake at moderate temperature (350°F) preheated oven for 55 minutes or until firm but still creamy
Remove from oven and let cool completely before inverting
Prepare the cream: beat the egg yolks with the flour until light and fluffy
Heat the milk to a simmer
Add 1/3 cup of milk to the egg yolk mixture, whisking well
Combine the remaining milk and whisk over low heat, stirring constantly as it comes to a boil
Remove from heat and whisk in the vanilla extract
Transfer the cream to a bowl and let cool, covered with plastic wrap (to prevent a skin from forming)
Serve the cake with the cream
Yield: 12 servings.
