Yield:
8-10Ingredients
CUSTARD
1 1/2 C milk
1/3 c sugar
2 tbsp
3 large egg yolks, lightly beaten in sm bowl
2 tbsp unsalted butter
1 tsp vanilla
CAKE
Cooking spray
2 cups unsifted cake flour
1 tbsp baking powder
1/ tsp salt
3/4 c (1 12 sticks) unsalted butter, softened
1 c granulated sugar
3 eggs
3/4 c
2 tsp vanilla extract
GLAZE
1/4 c cream
2 tbsp unsalted butter
3 oz. bittersweet or semisweet
chocolate (chopped)
2 tsp light corn syrup
1/2 c confectioners sugar (sifted)
1/2 tsp vanilla extract
Instructions
CUSTARD: In saucepan, over me. heat, using heat-proof rubber spatula, mix milk, granulated sugar and cornstarch, Bring to a boil, stirring. Boil 1 min. stirring. Remove from heat; gradually stir half of hot milk mixture into yolks; stir yolk mixture back into pan.Return to med. heat; gently stir until bubbles appear on surface in a few spots. Cook 2 min, stirring constanty. Remove from heat; stir in butter. Strain through fine sieve into bowl. Place plastic wrap directly on surface.
CAKE
Preheat oven to 350. Spray 9-inch springform pan with cooking with cooking spray; line bottom with waxed paper. Spray paper; dust with frour. In bowl mix flour, baking powder and salt. In larg bowl, beat butter on low speed until fluffy. Add granulated sugar; beat on medium, 2 min. Beat in eggs, 1 at a time. On low, beat in flour mixture in thirds, alternately with milk. Add vanilla. Spread in pan. Bake 55 minutes, until pick inserted in center comes our clean. Cool on rack 10 min.;remove sides; cool.
GLAZE
In saucepan,heat 1/4 c cream and the butter until simmering, stirring to melt butter. Remove from heat; stir in chocolate until melted. Stir in 2 tsp corn syrup, 1/2 c confectioners’ sugar and the vanilla. Let stand at room temperature, stirring occasionally, until thick enough to spread but still glossy, abour 1 1/2 hours.
