Cake:

3 large eggs (separated)
1 tsp. vanilla
1/2 c. sugar
pinch of salt
3/4 c. cake flour

Preheat oven to 350°F.

Grease 1 round cake pan and line with wax paper. Beat together egg yolks and vanilla. Beat in 1/4 c. sugar until thick and pale, set aside. Beat egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining 1/4 c. sugar until stiff peaks form (not dry). Fold egg yolk mixture into egg whites, and gradually add cake flour. (Do not over mix.) Pour into prepared pan.

Bake 20-25 minutes or until tops springs back when touched. Invert cake onto wire rack, leaving wax paper on cake. Turn right side up to cool.

Filling:

1 1/2 c. milk
6 large egg yolks
2 tsp. vanilla
pinch of salt

In a pan, mix together sugar and flour. Gradually whisk in milk then egg yolks, vanilla and salt. Bring to a boil over medium heat, whisking continually. Strain through a fine sieve into bowl. Press plastic wrap onto surface of filling. Chill 30 minutes.

Using serrated knife cut cold cake in half horizontally. Carefully remove wax paper. Place bottom layer of cooled cake on serving plate, and cover bottom layer of cake with the chilled filling. Place the other half of the cake on top of the filling.

Glaze:

1/2 c. sugar
3 tbsp. light corn syrup
2 tbsp. water
4 oz. (4 squares) semi-sweet chocolate, cubed

Bring sugar, corn syrup and water to a boil over low heat, stirring constantly until sugar is dissolved. Remove from heat. Add chocolate and let stand 1 minute. Whisk until smooth. Pour glaze over cake allowing it to drip down sides of cake. Allow the glaze to cool before serving.