You came here because you and I are so health conscious and we're all watching our calories and cholesterol...yeah, right.
Thanks to Bobby Flay's Throwdown, I have done it exactly once, so far...
One thing I learned while watching my husband and children devour this crazy looking cake, it's all about the cream and the chocolate. The cake, well the cake is just a vessel.
After deciding to attempt to make this dessert, knowing the cake part wasn't what it was all about, I opted for the convenience of a yellow cake mix waiting in the pantry.
Watching the assembly portion of the cake really got my attention. The actual baking, pastry cream and ganache methods, I put together from various recipes I have used in the past. Give this a try sometime, just be careful, it's addictive.
Boston Cream Pie:
For the cake:
Prepare your favorite white or yellow cake per package or recipe directions in two 8 or 9 inch round cake pans. Allow cake to cool, remove from pans, place on cake rounds or plates.
While the cake is baking, prepare the pastry cream.
2 1/4 cups whole milk
1 cup sugar
3 eggs, separated
1/4 cup cornstarch
1 teaspoon vanilla
1 tablespoon butter
In a saucepan, whisk 2 cups of the milk and sugar together. Place the pan over medium heat and bring the liquid up to a simmer, in a separate bowl, whisk the egg yolks together. Temper the hot milk into the egg yolks about two tablespoons at a time. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, and butter. Mix well.
1/2 cup heavy cream
8 ounces semisweet chocolate
Place the ingredients into a heatproof bowl and place over a saucepan of barely simmering water. Whisk until melted and smooth.
Place the cooled cakes on top of each other (bottoms - flat sides together) and place on a cake round. Using a serrated knife, hollow out the middle of the cake about 1 to 1-1/2 inch deep leaving about a 3/4 inch border around the edge of the cake. Place the cut out on a plate and cut into big chunks and set aside. Fill the cavity with the pastry cream and create a small mound in the middle. Pile the cake pieces on top of the pastry cream. Pour warm ganache over the entire surface until covered. Let the cake rest for 2 to 3 hours before serving.
Monday we will eat lighter!