Recipe By: NYT adapted by Dave Mathews
Serving Size: 12
Preparation Time: 1 hr 30 mins plus cooling
Custard
4 large eggs
3/4 cup/150gr sugar
3 tablespoons cornstarch
1/8 tsp kosher salt
1 1/2 cup/360ml milk
3/8 cup/ 90ml heavy cream
11/2 tablespoon/7gr unsalted butter
1 1/2 teaspoons pure vanilla extract
Cake
8 tablespoons/114gr (1 stick) unsalted butter, cut into pieces, plus more for the pan
1¾ cups/224gr all-purpose flour
1¾ teaspoons baking powder
¾ teaspoon kosher salt
¾ cup/180ml whole milk
3 large eggs, at room temperature
1 cup/200gr granulated sugar
1 teaspoon pure vanilla extract
Ganache
3/8 cup/90ml heavy cream
6 oz/170 grams semisweet chocolate chips
1 1/2 teaspoons dark rhum
Pinch of kosher salt
1. Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Pour into a small bowl. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
2. Grease with butter one 9 inch springform cake pan, use parchment paper. Preheat oven to 325°F.
3. In a medium bowl, mix well flour, baking powder and salt. In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat and let cool. Using a stand mixer with the whip attachement, beat eggs and sugar until pale and thick, about 6 to 8 minutes on speed 5. With the mixer running on low, add the milk mixture and mix until combined. Then add flour mixture and vanilla and mix until combined.
4. Transfer batter to the prepared pan. Don’t bang out the air bubbles once in the pan. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
5. Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully move the cake to a rack, cool completely.
6. Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
7. In a medium bowl, add chocolates, rhum and salt. In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate mixture, let stand for 4 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
Cake is best if eaten within 2-3 days and well covered.
