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1
Preheat oven to 350F (180C).
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2
Grease 9 inch round cake pan and line with waxed paper.
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3
FOR CAKE: Beat together egg yolks and vanilla at medium speed until blended.
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4
Beat in half of the sugar until very thick and pale.
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5
Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form.
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6
Gradually beat in remaining sugar until stiff, but not dry peaks form.
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7
Fold yolk mixture into egg whites.
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8
Sift flour over mixture; fold in gently.
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9
Do not overmix.
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10
Pour batter in prepared pan.
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11
Bake cake until top springs back when lightly pressed, about 25 min.
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12
Loosen cake by running a metal spatula around sides of pan.
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13
Invert cake onto wire rack.
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14
Remove pan, leaving waxed paper on cake.
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15
Turn cake right side up.
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16
Cool completely on rack.
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17
FOR FILLING: Mix together sugar and flour in saucepan.
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18
Gradually whisk in milk, then egg yolks, vanilla and salt.
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19
Bring to a boil over medium heat; boil for 1 min, whisking constantly.
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20
Strain through a fine sieve into a bowl.
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21
Press plastic wrap on the surface.
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22
Chill for 30 min.
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23
Using a serrated knife, cut cake horizontally in half.
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24
Carefully remove waxed paper.
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25
Place bottom layer on serving plate.
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26
Spread evenly with filling.
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27
Top with remaining cake layer.
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28
FOR GLAZE: Bring sugar, corn syrup and water to a boil over low heat.
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29
Stir constantly until sugar is dissolved.
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30
Remove from heat.
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31
Add chocolate; let stand for 1 minute.
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32
Whisk until smooth.
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33
Gradually pour glaze over cake, allowing it to drip down the sides.
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34
Let stand until glaze sets.
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35
Be sure to store this cream piecake in the refrigerator.
