Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
10 oz. sugar (a little over 2 cups)
2 vanilla beans
Scald cream with split vanilla beans. Whisk yolks and sugar until well incorporated (will get lighter) Temper hot cream and yolk mixture. Return to heat and stir constantly until correct thickness, will coat back of spoon. Strain and cool. Now you have 2 choices, you can chill this in your refrigerator and use it as a custard sauce (it will keep 1 week in refrgerator) or you can place the base in a machine and freeze for ice cream)
To assemble:
Ladle a spoonful of the custard sauce on plate.
Place hot chocolate fudge cake in center of sauce.
