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1
Preheat oven to 375F (190C).
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2
Grease a 9 inch springform pan.
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3
Melt togeter butter and chocolate in double boiler over simmering, not boiling, water; stir until smooth.
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4
Set aside.
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5
Mix flour, baking powder and salt in small bowl.
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6
Separate 3 eggs; place yolks in large bowl; reserve whites.
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7
Add 3 whole eggs and 3/4 cup sugar to yolks; beat on high until pale and lemon-colored, 2 to 3 minutes.
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8
Beat in chocolate mixture at low speed; beat in flour mixture just until blended.
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9
Using clean beaters and clean medium bowl, beat whites until frothy.
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10
Add cream of tarter and beat until soft peaks form.
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11
Beat remaining 1/4 cup sugar until stiff, not dry, peaks form.
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12
Stir about 13 of whites into chocolate mixture until blended.
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13
Fold in the remaining whites.
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14
Scrape into pan, smoothing top.
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15
Bake375 degrees 40 to 50 minutes or until set in center.
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16
Cool completely on rack.
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17
Refrigerate until firm.
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18
Meanwhile, prepare pudding: Whisk sugar and cornstarch in medium-size heavy saucepan.
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19
Whisk in cream.
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20
Bring to simmer over medium-low heat, stirring constantly.
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21
Gradually whisk some of the cream mixture into egg yolks.
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22
Scrape yolk mixture back into saucepan.
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23
Cook over very low heat, whisking constantly, until very thick, about 5 minutes; do not let boil.
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24
Remove from heat.
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25
Stir in chocolate and vanilla until melted and smooth.
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26
Scrape into a bowl; place plastic wrap directly on the surface.
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27
Refrigerate until cold and thickened, at least 2 hours.
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28
To assemble: Remove sides of pan from cake.
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29
Using serrated knife, cut cake horizontally into 3 equal layers.
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30
Place 1 layer on serving plate; spread top with 3/4 cup of pudding.
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31
Repeat with remaining layers and pudding.
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32
Cover sides with pudding.
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33
Refrigerate until pudding is set.
