1970s Moms Double-Chocolate Bundt Cake

• 5 ounces bittersweet chocolate (I like Scharffen Berger 70%), coarsely chopped, plus 2 ounces bittersweet chocolate, cut into small slivers
• 8 tablespoons (1 stick) unsalted butter, cut into cubes, plus a little more for greasing the pan
• 2 teaspoons vanilla extract
• 1/3 cup good-quality unsweetened cocoa powder
• 1 1/4 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3 extra-large eggs
• 3 extra-large egg yolks
• 1 1/4 cups granulated sugar
• 1/2 cup creme fraiche or sour cream
• Vanilla ice cream (recipe follows)
• 1 vanilla bean
• 2 cups whole milk
• 2 cups heavy cream
• 4 extra-large egg yolks
• 1/2 cup granulated sugar
• (makes 1 quart)

1. Preheat the oven to 350F.
2. Lightly butter a Bundt pan.
3. Place the 5 ounces of coarsely chopped chocolate, butter, and vanilla extract in a small saucepan.
4. Put the pan in the oven to melt the ingredients as the oven preheats.
5. When melted, remove from the oven, and stir to combine.
6. Meanwhile, whisk together 3/4 cup water and the cocoa powder in a saucepan.
7. Bring it to a boil over medium heat, whisking constantly to avoid burning the cocoa.
8. Remove from the heat, and set aside to cool.
9. Sift together the flour, baking soda and baking powder.
10. Stir in the salt.
11. In a stand mixer fitted with the whisk attachment, beat the eggs and yolks together for a few seconds to combine.
12. Pour in the sugar and whip at high speed, 5 to 6 minutes, until very pale yellow and thick enough to hold a ribbon when you lift the whisk away from the bowl.
13. Meanwhile, add the cocoa powder mixture to the melted chocolate (using a rubber spatula to be sure to get all of the cocoa).
14. Transfer the egg mixture to a large bowl, and fold in the melted chocolate and then the creme fraiche.
15. Gently fold the dry ingredients into the batter in thirds, being careful not to deflate it, but making sure to combine them well.
16. Pour half the batter into the Bundt pan and sprinkle the chocolate slivers on top.
17. Pour in the remaining batter and bake 25 minutes, until the cake is just set but still very moist.
18. Cool for 30 minutes, and invert onto a plate.
19. Serve with vanilla ice cream.
20. Split the vanilla bean in half lengthwise, and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
21. Add the vanilla pod, milk, and cream, and bring to a boil over medium heat.
22. Turn off the heat, cover, and allow the flavors to infuse about 30 minutes.
23. Return the mixture to the stove, and bring it back to a boil over medium heat, stirring occasionally.
24. When it boils, turn off the heat.
25. Whisk the egg yolks and sugar together in a bowl.
26. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
27. Slowly, add another 1/4 cup or so of the warm cream, whisking constantly.
28. At this point you can add the rest of the cream mixture in a slow steady stream, whisking all the time.
29. Pour the mixture back into the pot, and return it to the stove.
30. Cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan.
31. The custard will thicken, and when its done it will coat the back of the spatula.
32. Strain the mixture, and chill at least 2 hours in the refrigerator.
33. Process in an ice cream maker according to the manufacturers instructions.
34. The only tricky part about baking this cake is deciding when its done.
35. Unlike most cakes, the top wont bounce back and the clean-toothpick test doesnt apply.
36. Press gently on the top to see if the inside is still soupy: though it will be very soft, it should not be liquidy or shifting from side to side when you move it.
37. In truth, this cake sinks every time.
38. While its not the glamourpuss of the pastry kitchen, its so rich and delicious you wont care!

bittersweet chocolate, unsalted butter, vanilla, cocoa powder, flour, baking soda, baking powder, kosher salt, eggs, egg yolks, sugar, creme fraiche, vanilla ice cream, vanilla bean, milk, heavy cream, egg yolks, granulated sugar

Taken from www.epicurious.com/recipes/food/views/1970s-moms-double-chocolate-bundt-cake-390888 (may not work)