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1
Preheat the oven to 350.
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2
Spray six 6-ounce ramekins with vegetable oilflour baking spray; line the bottoms with parchment or wax paper and spray the paper.
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3
In a small bowl, whisk the egg yolks with 2 tablespoons of the milk and the vanilla.
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4
In a medium bowl, beat the butter with the flour, sugar, baking powder and salt at low speed until smooth.
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5
Beat in the remaining 1/4 cup of milk and the heavy cream, then beat at medium speed until fluffy, about 2 minutes.
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6
Slowly beat in the egg yolk mixture.
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7
Scrape the batter into the ramekins and bake for 25 minutes, or until the cakes are puffy and golden.
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8
Let cool for 15 minutes, then invert the cakes onto a rack to cool completely.
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9
Discard the paper.
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10
In a saucepan, heat the milk with the vanilla bean and seeds.
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11
In a small bowl, whisk the egg, sugar, flour, cornstarch and salt.
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12
Whisk in half of the hot milk, then scrape the mixture into the saucepan and whisk over moderate heat, until thick, about 3 minutes.
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13
Off the heat, whisk in the butter and vanilla.
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14
Strain the pastry cream into a bowl; discard the vanilla bean.
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15
Press plastic wrap onto the surface of the pastry cream and refrigerate for 1 hour.
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16
In a small saucepan, heat the heavy cream and corn syrup.
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17
Off the heat, whisk in the chocolate, vanilla and salt until smooth.
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18
Transfer to a bowl and let cool slightly.
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19
Split each cake horizontally.
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20
Spoon the pastry cream between the layers.
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21
Spoon the glaze on top of the cakes, letting it drip down the sides.
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22
Transfer the cakes to plates and serve.
