Cream on Cream Cake

This cake is soft and creamy like a mousse. One of my favorites. It's very light and flour-less, and melting-in-your-mouth kind of cake.The only danger with this cake is that it disappears real fast...
It's rich, with thick vanilla cream layer over this light chocolate cake and topped with an amazing chocolate glaze. Great for special occasions. I am torn which is my favorite part - the vanilla cream or a chocolate glaze...Oh, well, I guess I will need to bake it again to decide :) Some desserts are simply made to indulge  and this is definitely one of them. You will not be disappointed with this creamy Vanilla Chocolate dessert!

Ingredients

Cake
6 eggs
6 tbsp. sugar
1 pkg. Instant Chocolate Pudding Mix
1 cup milk
Crème
Half pint whipping cream
1 pkg. Instant Vanilla Pudding Mix
1 cup milk
Chocolate glaze
100 gr dark or semi-sweet chocolate
100 gr margarine or butter
2 tbsp. milk
2 tbsp. wine (optional)

Direction

Preheat the oven to 360 ºF
Make the cake:
Separate the egg whites and yolks.
Beat with electric mixer the egg whites with the sugar until stiff for about 5 minutes.
Beat with electric mixer the yolks with Chocolate Pudding.  
Combine the 2 mixtures by hand, mixing until completely blended.
Transfer the dough to the greased 8 or 9 inch spring form and bake for about 30 minutes or until the wooden toothpick inserted in the middle comes out dry. Take it out of the stove and leave it to cool.
Make the cream:
Beat with electric mixer the whipping cream with Chocolate Pudding and milk for about 5 minutes or until stiff. Spread it evenly on the cake.
Make the chocolate glaze:
In a small pan, cook on the low heat all the ganache ingredients, stirring occasionally until blended well. Cover the cake, let it cool completely and enjoy!