Boston Cream Pie

TO MAKE THE SPONGE CAKE

Step 1: Preheat oven to 350°F Butter and line the bottom of an 8 inch cake pan with parchment paper.

Step 2: Beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored, at this point beat in the vanilla extract.

Step 3: Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula.

Step 4: Sift the remaining flour over the batter and fold together.

Step 5: Whisk about 1/2 cup of the batter into the melted butter and then gently fold the butter mixture back into the rest of the batter.

Step 6: Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch.

Step 7: Remove from oven and place on a wire rack to cool.

Step 8: Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.

Step 9: Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.

Step 10: Meanwhile in a saucepan bring the milk to boiling over medium heat. Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling.

Step 11: Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.

Step 12: When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.

Step 13: Remove from heat and whisk in the vanilla extract.

Step 14: Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.

Step 15: Let the cream cool in the refrigerator for a few hours.

TO MAKE THE CHOCOLATE GLAZE

Step 16: Place the chopped chocolate in a small heatproof bowl. Set aside.

Step 17: Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes.

Step 18: Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.

FOR THE ASSEMBLE

Step 19: With a serrated knife slice the cake in half horizontally.

Step 20: Remove the top half and set it aside.

Step 21: Place the bottom half on your serving plate, cut side up.

Step 22: Pour or spoon the pastry cream onto the cake, spreading to make an even layer.

Step 23: Place the top half of the cake (cut side down) onto the filling.

Step 24: Pour the glaze onto the center of the cake and carefully spread the glaze, with a spatula, to the edges of the cake.

Step 25: Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.