Dessert history was made at BostonΓÇÖs Parker House Hotel in the 1850s, when a German pastry chef added a dark chocolate topping to the classic two-layer custard filled sponge cake known as Boston Pie. The Boston Pie is long forgotten, but the Boston Cream Pie is popular once again. We prefer the sponge cake, but you can use one of the butter cakes suggested here.
Prepare:
Hot-Milk Sponge Cake, or use 2 layers 1-2-3-4 Yellow Cake or Gold Cake
1 to 1 1/2 cups Pastry Cream
1/2 cup Bittersweet Chocolate Glaze
If using the sponge cake, split it in half to make 2 layers. Spread the pastry cream between the cake layers. Pour the glaze on the top, spreading it gently so that it drips randomly down the sides if desired. Refrigerate in a covered container for up to 24 hours before serving. Remove from the refrigerator 30 to 60 minutes before serving.
