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1
For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch round cake pan.
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2
Line the bottom with parchment paper and butter again.
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3
Dust with flour/cocoa.
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4
In a mixing bowl, whisk together the flour, sugar and salt.
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5
In a saucepan over medium heat, melt the butter.
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6
Stir in the cocoa.
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7
Add the boiling water and allow the mixture to boil for 30 seconds, then turn off the heat.
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8
Add the flour mixture and stir lightly to cool.
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9
In a measuring cup, whisk together the buttermilk, baking soda, vanilla and egg.
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10
Stir the buttermilk mixture into the butter/chocolate mixture.
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11
Pour into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
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12
Let rest for 10 minutes in the pan, then remove the cake from the pan and let cool.
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13
For the pudding: While the cake is baking, make the pudding.
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14
In a medium pot over medium heat, add 1/2 cup sugar.
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15
Melt the sugar, swirling the pot occasionally.
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16
When the sugar gets to a medium amber color, remove from the heat.
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17
(Keep your eye on this as it can go to burnt very quickly.)
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18
Whisk together the cornstarch, salt, 1 cup milk and the remaining 1/2 cup sugar.
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19
Slowly and carefully stir this mixture into the hot sugar.
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20
Return the pot to medium-low heat and stir until the caramel is all melted and smooth.
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21
Whisk together the egg yolks and remaining 1/2 cup milk in a small bowl and stir that into the pot.
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22
Cook until the mixture begins to thicken.
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23
Remove from the heat and stir in the butter and vanilla.
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24
Strain into a bowl to remove any lumps.
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25
Press a piece of plastic wrap onto the surface of the pudding.
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26
Let cool, then refrigerate.
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27
To finish: Cut the cake in half and put the bottom piece onto a serving plate.
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28
Spread the pudding evenly over this layer.
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29
Sprinkle on a little salt and place the top piece over the pudding.
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30
For the glaze: In a small pot over medium heat, heat the cream but do not let it boil.
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31
Add the chocolate and stir until smooth.
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32
Stir in the vanilla.
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33
Pour the glaze over the top so that it drips down the sides of the cake.
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34
Let set a few minutes.
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35
Refrigerate until ready to serve.
