Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 6 tablespoons sugar

  3. 1/4 teaspoon salt

  4. 1/2 cup all-purpose flour CUSTARD FILLING:

  5. 1/4 cup sugar

  6. 2 teaspoons cornstarch

  7. 1/2 cup 2% milk

  8. 2 egg yolks, lightly beaten

  9. 3 tablespoons butter, softened CHOCOLATE FROSTING:

  10. 1/2 cup confectioners' sugar

  11. 5 teaspoons heavy whipping cream

  12. 1 tablespoon butter, softened

  13. 1/2 ounce unsweetened chocolate

  14. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time. Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely. For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard. To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving. Yield: 2 servings.


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