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1
For the Pudding: Melt chocolate and butter in bowl over simmering water.
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2
In medium bowl, whisk cornstarch, cocoa, and 1/4 cup of the sugar into 1/2 cup of the milk.
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3
Then whisk in eggs and yolks.
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4
In saucepan bring 2 cups of milk and 1/4 cup of sugar just to a simmer.
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5
Temper with egg mixture, return all to pan and whisk constantly until bubbles boil up for 3 seconds.
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6
Remove from heat and strain.
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7
Thoroughly mix in melted chocolate.
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8
Cover surface with plastic.
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9
Cool for 1 hour then refrigerate.
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10
For the Cake: Preheat oven to 350.
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11
Spray and line with parchment 1 8-inch cake pan.
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12
Tripple sift together: flour, cocoa, baking soda, baking powder and salt.
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13
Cream butter and sugar.
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14
Add eggs one at a time until incorporated.
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15
Beat until light and fluffy- 6 minutes Mix liquid ingredients together.
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16
Alternately beat in wet and dry ingredients.
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17
Pour into cake pan.
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18
Bake until tests done.
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19
About 30-40 minutes.
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20
Cool.
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21
Make ganache.
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22
Let sit until spreadable.
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23
Turn cake out of pan.
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24
Trim top to flatten (save scraps) and slice into 3 layers.
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25
Toast scraps on sheetpan for 5 minutes, cool and process coarsley in food processor.
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26
Spread pudding between layers, frost with ganache and coat sides with crumbs.
