I used a round cake pan, but it will work in a square or rectangular pan too. Initially I thought the pudding will be too much, but in the end, it was just the right amount.
4 egg yolks
4 heaping Tbsp sugar
4 heaping Tbsp flour
4 egg whites
8-10 Tbsp flour
4 Tbsp sugar
3 Tbsp cocoa
4-1/2 cups whole milk
1-1/2 cups whipping cream
• Preheat the oven to 350F.
• Line a round spring-form cake pan with parchment paper.
• Beat the egg yolks and sugar on high speed for 4 minutes.
• Add the flour and beat to combine.
• With clean beaters beat the egg whites until stiff peaks form.
• Gradually very gently fold the beaten egg whites into the yolk mixture.
• Pour the cake batter into the prepared pan and bake until center gently tapped springs back.
• While the cake bakes, prepare the pudding.
• In a heavy pot, bring 1/2 cup of milk to the boil.
• In a mixing bowl combine the flour, sugar and cocoa and set aside.
• Start adding some of the hot milk to the flour mixture, whisking all the while.
• Add the remaining milk and transfer the mixture back to pot.
• Very slowly bring it to the simmer, whisking all the while.
• When the cream is sufficiently thick, remove pot from the stove.
• Cover the hot pudding with plastic wrap, and press it to the top so no skin will form.
• Let the pudding cool down completely.
• Remove the cake from the oven and let it cool in the pan. If you used a spring form pan, remember to cut around the edge before unhooking the spring mechanism.
• Pull out the parchment from under the cake.
• Close back the spring mechanism.
• Spread the chocolate pudding on top of the cake.
• Whip the cream to stiff peaks and spread over the pudding.
• Chill the cake for 3-4 hours.
• Open the spring mechanism, slide the cake over a serving platter and serve.