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1
Preheat oven to 350u00b0F.
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2
Butter and flour a 9 1/2-inch springform baking pan.
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3
Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy.
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4
Beat the eggs in thoroughly one at a time.
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5
In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.
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6
Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.
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7
The Custard:.
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8
Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
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9
Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
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10
Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
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11
The Glaze:.
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12
In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.
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13
Putting it Together:.
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14
Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
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15
Place one half of the cake on a plate with the cut side facing up. Top with custard.
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16
Place the other half of the cake on top, with the cut side down.
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17
Coat the top of the cake with glaze allowing it to drip down the sides.
