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1
Preheat oven to 350F.
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2
Grease a 9 inch pie plate and place in a baking dish with a lip.
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3
For Filling:.
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4
Heat cream to just below a simmer.
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5
Beat remaining ingredients until smooth.
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6
Slowly beat in hot cream until evenly blended.
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7
Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
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8
Bake 20-25 minutes until set.
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9
Let cool to room temperature then chill custard in pie plate completely.
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10
For Cake:.
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11
Grease a 9 inch round cake pan and line the bottom with parchment.
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12
Grease again and dust lightly with flour.
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13
Heat milk and butter until butter is melted and keep warm.
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14
Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
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15
Sift flour and baking powder together.
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16
Add flour mixture to egg mixture, beating on low until just blended.
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17
Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
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18
Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
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19
Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
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20
To assemble:.
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21
Slice cake into 2 layers.
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22
Stir chilled custard to smooth and spread over bottom layer.
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23
(you'll want to work quickly so it doesn't melt, if it does begin to soften, I would place it in the fridge before putting the top layer on because the top layer will make it ooze everywhere).
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24
Top with second layer and chill while preparing glaze.
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25
For Chocolate Glaze:.
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26
Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
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27
Spread glaze over cake.
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28
Chill until ready to serve.
