Boston Chocolate and Cream
Directly from my grandmother’s 1970s Talisman of Happiness, I reveal this delicious vintage recipe for the Boston Pie, an exquisite American cake filled with white cream and covered with delicious chocolate glaze.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 6 people
- Cuisine: International
Ingredients for the Boston Chocolate and Cream Pie
- 2 cups cups all-purpose flour
- 1 egg
- 1 cup cups sugar
- 7 tbsps tbsps butter (very soft)
- 1 cup cups whole milk
- 2 tsps tsps baking powder
- 1 pinch fine salt
- 1 tbsp vanilla extract
- 1 tbsp cognac (optional)
- as needed crushed pistachios (for decoration, optional)
- 2 cups cups whole milk
- 6 tbsps tbsps all-purpose flour
- 1/2 cup cups sugar
- 1 egg
- 2 tbsps tbsps sugar
- 1 tbsp vanilla extract
- 1 tbsp cognac (optional)
- 1 pinch fine salt
- 1/2 cup cups unsweetened cocoa powder
- 2 tbsps tbsps butter
- 1 cup cups sugar
- 1/4 cup cups water (boiling)
Tools
- Bowls
- Small pots
- Electric whisks
- 2 Bundt cake pans
- Spatula
- bain-marie
Steps for the Boston Chocolate Pie
Place in a bowl, the flour, sugar, salt, baking powder, very soft butter (but not melted), and vanilla, and dissolve everything with electric whisks by adding the cold milk and finally 1 whole egg, mixing with the whisks for about 5 minutes, until the mixture is well blended and smooth.
Butter and flour two springform pans both 8 inches, and pour the mixture divided into them.
Place the two pans in a preheated static oven at 350°F and bake for about 30 minutes (depending on your oven). When the two cakes are cooked, remove them from the oven, unmold them, and let them cool well on a rack.
Put in a small pot with high sides, sugar, flour, salt and dissolve everything with cold milk. Place the small pot on very low heat and, always stirring with a spatula, cook the mixture for 3-4 minutes, then remove it from the heat and pour a few tablespoons into a bowl where you have beaten a whole egg as for an omelet. Stir well and pour the egg cream into the small pot where the hot white cream remains.
Bring the small pot back to light heat and, always stirring, continue cooking for about fifteen minutes.
When the mixture is smooth and velvety, remove it from the heat and add the butter and vanilla to it. Pour the cream into a small bowl and, stirring occasionally, let it cool well.
Place the butter in a small saucepan, melt it in a bain-marie over very low heat then add the cocoa and mix well, then bring the saucepan directly to the heat and add the sugar, along with 1/4 cup of boiling water. Remove the saucepan from the heat and beat the mixture until it is soft, blended, and fluid (make sure the sugar dissolves well).
Place one of the cakes on the kitchen table, pour the white cream over it and with a spatula, spread it well over the entire surface of the cake.
Place the other cake on top of the white cream, press slightly with your hands so that it adheres well to the cream and then finish the edges with a spatula, then pour the chocolate glaze over the second cake and ensure it covers everything, even on the sides. Finish the cake with sprinkles or crushed pistachios.
Let this chocolate glaze cool and then, with the help of a knife blade (or a spatula), detach the cake from the table and transfer it to a serving plate.
Shopping Tips !!!
To weigh the ingredients, I use this handy digital kitchen scale, with a large removable bowl, tare function, and built-in timer, you can find it on Amazon at a great price. #adv
If you are looking for top electric whisks, I recommend the excellent Philips 5-speed hand mixer (+ turbo) with 300 W power, you can find it at a great price on Amazon.
For cooking in a bain-marie – particularly for melting butter and chocolate – I use this handy and convenient bain-marie pot, you can find it on Amazon at a special price. #adv
For cooking in a bain-marie – particularly for melting butter and chocolate – I use this handy and convenient bain-marie pot, you can find it on Amazon at a special price. #adv
