Preheat the oven to 350 degrees F. Butter the bottom of a 9-inch diameter cake pan, cover the bottom with a circle of parchment paper, then butter the top of the paper.
In a small saucepan or double boiler on the stove or a glass cup/bowl in a microwave* melt:
1 1/2 ounces chopped unsweetened chocolate
Using an electric mixer, cream until smooth:
4 T (one-half stick) unsalted butter, softened
Then gradually add and beat until light and fluffy:
1/2 c sugar
1 egg yolk
1/2 t vanilla extract
Add the melted chocolate. Mix well then, to be ready to whip the egg whites in optimum time, remove the wisk from the electric mixture and wash throughly being sure to remove all traces of oil. If the chocolate mixture is in the only mixing bowl that works with the mixer, transfer this mixture to another bowl and wash the mixing bowl well. In a small bowl combine:
1 cup (4.5 oz) all-purpose flour
1 t baking powder
1/4 t baking soda
1/4 t salt
Add the dry mix to the chocolate mix by hand a little at a time, alternating with:
1/2 c plus 2 T milk
Stir just until smooth.
Beat until it holds soft peaks:
1 egg white
Then fold gently but throughly into the batter using a spatula. Pour mixture into the prepared cake pan and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Heat in a double boiler (saucepan or microwave)*
2 oz chopped unsweetened chocolate
In a small saucepan combine:
1/2 c sugar
3 T cornstarch
pinch of salt
2 1/2 c whole milk
Stir this mixture into the dry mixture over medium heat. Wisk to eliminate lumps then stir constantly until the mixture thickens, about 10 minutes. Add meltled chocolate and
2 T unsalted butter, softened
1 t vanilla extract
Cut the cooled cake into 1 inch chunks.
In a glass bowl, approximately 8 inches in diameter. layer the cake cubes and the pudding.
crushed Heath Bars
And birthday candles!