See directions Place 3 eggs, 1/2 cup sugar, 3 egg yolks & 1 tsp. vanilla in bowl. Using a mixer with a balloon whip, if you have one, whip on high till slightly thickened & lemoncolored, about 34 minutes. Turn mixer to low & continue to mix. Beat 2 egg whites till stiff but not dry, about 23 minutes. Add flour mixture to egg mixture. Mix on medium a few seconds. Increase speed to high & beat another few seconds. Using a rubber spatula, vigorously fold in beaten egg whites. Pour batter into cake pan. Smooth top. Bake till toothpick inserted in center comes out clean, about 25-30 minutes. Remove from oven. Let cake cool in pan about 20 minutes. Invert onto cake rack, then invert onto cake plate. (cake will be right side up now.) Custard: heat milk & cream in saucepan over medium heat. Bring to a boil. While cream is heating, place sugar, eggs, egg yolks & cornstarch in mixing bowl. Beat, using a balloon whip, slightly thickened & lemoncolored, about 4 minutes. When cream is boiling, remove bowl from mixer, then pour boiling cream into beaten eggs & whisk to blend well. Return mixture to saucepan & heat over medium heat. Stir constantly, till mixture reaches temperature of 185, about 3 minutes. Remove from heat. Add 2 tsp. vanilla & whisk
together. Pour custard into stainless steel bowl. Set bowl over ice water & cool to a temperature of 4045 degrees, about 25 minutes. When custard is cool, fold in semisweet chocolate & mix well. Refrigerate till needed. To assemble, slice cake horizontally into 2 equal layers. Place top layer onto flat surface. Sprinkle each layer w 1/2 cup marsala. Let set 5 minutes. Evenly spread chilled chocolate custard over top layer. Invert bottom layer on top & press gently into place. Smooth custard around sides of cake. Refrigerate 2 hours before slicing. To serve, dust top of cake w cocoa. Cut into wedges. THE DESSERT SHOW SHOW# DS3251 —–