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CHOCOLATE SURPRISE

Preheat the oven to 350F.  Grease and flour an 8 or 9-inch cake pan.  In the top of a double boiler melt the chocolate with the milk over barely simmering water. In a mixing bowl cream together the butter and sugar.  Add the eggs, one at a time, and beat well.  Stir in the vanilla and the cornstarch.  Pour in the melted chocolate and stir to mix well.  Pour into the prepared pan.  Bake for 20-25 minutes, until a knife comes out clean when inserted in the center.  Cool on a rack.  Whip the cream, adding the sugar, 1 tablespoon at a time once it has reached the soft-peak stage.  Slice the cake in half horizontally.  Place the lower half of the cake on a cake platter and spread it with the whipped cream.  Replace the top half of the cake.  Melt the sugar in 2 tablespoons of water over low heat stirring occasionally.  As soon as the sugar melts, raise the temperature and boil hard until the temperature registers 239 F on a candy thermometer.  Chop the chocolate pieces small and stir them into the syrup gently.  Cool the syrup to 120F, then pour it evenly over the cake.  Refrigerate for a minimum of 3 hours.  Serve with the custard sauce.
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For the sponge cake:
5 ounces semi-sweet chocolate
1/2 cup unsalted butter, softened
2/3 cup sugar
2 tsp vanilla extract
3 tbsp milk
1/3 cup cornstarch
1 tsp baking powder
3 eggs

For the whipped cream:
1 cup heavy cream
1/3 cup sugar

For the chocolate frosting:
5 ounces semisweet chocolate
1 cup heavy or whipping cream
1 cup sugar

For the custard sauce:
2 cups milk
5 egg yolks
3/4 cup sugar
1 tsp vanilla extract
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35
mn
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60
mn
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Rh™ne-Alpes
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Desserts
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