Vanilla Cake

4 large eggs, separated

1 teaspoon vanilla extract

1/2 cup sugar, divided

1/2 teaspoon sea salt

3/4 cup all purpose flour

1. Pre-heat oven to 350°F. Butter 9" round cake pan. Line with waxed paper.

2. Whisk together egg yolks, and 1/4 cup sugar until well blended, thick and pale.

3. In separate bowl beat egg whites and salt at medium speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold 1/4 egg white mixture into egg yolk mixture. Gently fold in remaining egg white mixture. Sift flour over mixture. Fold in gently. DO NOT over mix. Pour into prepared pan.

4. Bake 25 minutes until top springs back when lightly pressed. Loosen by running a paring knife around sides of pan. Invert onto wire rack. Remove pan and waxed paper. Turn right side up. Cool completely on wire rack.

Cream Filling

6 large egg yolks

1/3 cup granulated sugar

1/4 cup all purpose flour, sifted

1 1/2 cups half and half

1 vanilla bean split, scraped

1. Whisk egg yolks and sugar until creamy in metal bowl. Fold in flour.

2. Bring half and half and vanilla bean to boil in large saucepan. Gradually whisk half and half mixture into egg yolks. Return to pan. Bring back to boil. Cook 1 minute whisking constantly. Strain through fine sieve into a bowl. Cover with plastic wrap touching surface. Chill.

Chocolate Glaze & Presentation

6 ounces bittersweet chocolate, coarsely chopped

1/4 cup heavy cream

pinch salt

1 stick unsalted butter, cut into small pieces

1. Combine chocolate, cream, and salt in top of double boiler over medium heat. Stir until chocolate is melted and smooth. Remove from heat.

2. Gradually stir in butter with rubber spatula. Continue to stir until perfectly smooth. Room from heat, stirring occasionally, until mixture cools to 90°F.

3. Cut cake in half horizontally using serrated knife. Place bottom layer on serving plate. Spread evenly with cream filling. Top with remaining cake layer.

4. Pour glaze on top. Spread gently so it drips randomly down sides. Refrigerate in covered container. Remove from refrigerator 45 minutes before serving.