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Preheat the oven to 350F.
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Lightly butter a Bundt pan.
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Place the 5 ounces of coarsely chopped chocolate, butter, and vanilla extract in a small saucepan.
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Put the pan in the oven to melt the ingredients as the oven preheats.
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When melted, remove from the oven, and stir to combine.
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Meanwhile, whisk together 3/4 cup water and the cocoa powder in a saucepan.
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Bring it to a boil over medium heat, whisking constantly to avoid burning the cocoa.
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Remove from the heat, and set aside to cool.
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Sift together the flour, baking soda and baking powder.
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Stir in the salt.
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In a stand mixer fitted with the whisk attachment, beat the eggs and yolks together for a few seconds to combine.
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Pour in the sugar and whip at high speed, 5 to 6 minutes, until very pale yellow and thick enough to hold a ribbon when you lift the whisk away from the bowl.
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Meanwhile, add the cocoa powder mixture to the melted chocolate (using a rubber spatula to be sure to get all of the cocoa).
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Transfer the egg mixture to a large bowl, and fold in the melted chocolate and then the creme fraiche.
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Gently fold the dry ingredients into the batter in thirds, being careful not to deflate it, but making sure to combine them well.
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Pour half the batter into the Bundt pan and sprinkle the chocolate slivers on top.
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Pour in the remaining batter and bake 25 minutes, until the cake is just set but still very moist.
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Cool for 30 minutes, and invert onto a plate.
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Serve with vanilla ice cream.
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Split the vanilla bean in half lengthwise, and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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Add the vanilla pod, milk, and cream, and bring to a boil over medium heat.
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Turn off the heat, cover, and allow the flavors to infuse about 30 minutes.
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Return the mixture to the stove, and bring it back to a boil over medium heat, stirring occasionally.
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When it boils, turn off the heat.
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25
Whisk the egg yolks and sugar together in a bowl.
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Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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Slowly, add another 1/4 cup or so of the warm cream, whisking constantly.
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At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time.
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Pour the mixture back into the pot, and return it to the stove.
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Cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan.
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The custard will thicken, and when its done it will coat the back of the spatula.
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Strain the mixture, and chill at least 2 hours in the refrigerator.
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Process in an ice cream maker according to the manufacturers instructions.
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34
The only tricky part about baking this cake is deciding when its done.
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Unlike most cakes, the top wont bounce back and the clean-toothpick test doesnt apply.
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Press gently on the top to see if the inside is still soupy: though it will be very soft, it should not be liquidy or shifting from side to side when you move it.
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In truth, this cake sinks every time.
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While its not the glamourpuss of the pastry kitchen, its so rich and delicious you wont care!
