INGREDIENTS
1/3 cup (80 ml) of sugar
2 1/2 c. to tab (37 mL) cornstarch
1 1/4 cup (310 ml) of 1% milk
1 egg, lightly beaten
1 c. tsp (5 mL) vanilla
White cake
3 1/2 c. to tab (52 mL) softened butter
1/2 cup (170 mL) sugar + 3 c. to tab
1 c. tsp (5 mL) vanilla
1 egg yolk
1 1/2 cups (375 mL) cake flour and sifted baking
1 1/2 c. tsp (7 mL) baking powder
1/2 tsp. tsp (2 mL) salt
3/4 cup (180 ml) skim milk
2 egg whites
Chocolate ice cream
2 ounces (60 g) chopped bittersweet chocolate
3 c. in tab (45 mL) 10% cream
1 c. in tab (15 mL) corn syrup
PREPARATION
1. In a heavy saucepan, combine sugar and cornstarch. Using a whisk, add the milk little by little. Bring to boil over medium heat and cook, stirring constantly with a wooden spoon, for 1 minute or until mixture begins to thicken. Remove from heat.
2. Put the egg in a small bowl. Gradually pour about a quarter of the milk mixture to the egg, stirring, then pour the mixture into the pan, still stirring. Cook over medium heat, stirring constantly, for 1 minute or until the custard has thickened. Remove from heat and stir in vanilla. Using a spatula, pour the custard into a bowl and cover the surface directly with plastic wrap. Refrigerate for 2 hours or until the cream has cooled.
Cake Preparation
3. Meanwhile, in a bowl, using an electric mixer, beat butter with 1/2 cup (125 mL) sugar for about 5 minutes or until the mixture is pale and light . Add vanilla and egg yolk beating. In another bowl, sift together flour, baking powder and salt. Add the dry ingredients to the butter mixture alternately with milk (start and end with the dry ingredients). In a third bowl, using electric mixer (using clean beaters), beat the egg whites with the remaining sugar until the mixture forms stiff peaks. Using a spatula, stir in about a quarter of the egg whites to cake batter, then fold in the remaining egg whites in the same way.
4. Pour the mixture into a round cake pan 9-inch (23 cm) in diameter, sprayed with nonstick cooking spray (such as Pam). Bake in preheated 350 ° F (180 ° C) for about 35 minutes or until a toothpick inserted in center of cake comes out clean. Place the cake on a rack and let cool for 10 minutes. Turn the cake on rack and cool completely.
Ice preparation
5. In a bowl in the microwave, mix the chocolate, cream and corn syrup. Cook in microwave on medium (50%), for about 1 minute or until the chocolate starts to melt. Stir until ice is smooth. Let cool slightly at room temperature before you pour the cake.
Assembling the cake
6. Using a long serrated knife, cut the cake in half horizontally. Remove the bottom, cut side up, on serving plate. Spread evenly cooled pastry cream on the cake, leaving a border of 1/2 inch (1 cm) in width unchanged on the perimeter. Cover the top of the cake, the rounded side above. Using a spoon, drizzle the chocolate cake with ice.
You can prepare the cake in advance and cover it. It will keep in the refrigerator overnight. Let it come to room temperature before serving.
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