Boston Cream Pie With Shiny Chocolate Glaze Recipe
Summary
Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Ingredients
| Unsalted butter 175g, softened | ||
| Golden caster sugar 175g | ||
| Baking powder | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Eggs | 3 Small | |
| Self-raising f lour 175g | ||
| CREAM FILLING | ||
| Milk | 100 | |
| Cream | 142 | |
| Eggl | ||
| Golden caster sugar 25g | ||
| Flour | 2 Tablespoon | |
| Vanilla extract | ||
| SHINY CHOCOLATE GLAZE | ||
| Dark chocolate | 250 | |
| Butter 50g, cut into cubes | ||
Directions
GETTING READY
1. Preheat the oven to 180 degree C
2. Line with grease proof paper and grease an 18cm loose-based cake tin.
MAKING
3. In a saucepan, heat the milk and cream to scalding point.
4. In a bowl, mix the egg, sugar and flour.
5. Pour in the milk a little at a time, whisking continuously until there are no lumps.
6. Pour batter back into saucepan and stir continuously over a medium flame until thick.
7. Stir in the vanilla.
8. Cover the pan with cling film and place in the refrigerator to chill.
9. In a large mixing bowl, combine all the cake ingredients.
10. Beat using an electric hand beater or wire whisk into a smooth batter.
11. Pour batter into prepared cake tin and spread evenly.
12. Bake in preheated oven for 20 to 25 minutes until well risen and springy to touch.
13. Remove from oven and cool in tin for 5 minutes before inverting on a wire rack and peeling the lining paper. Cool completely
14. Slice cake horizontally into half by standing on a cake stand and using a bread knife.
FINALIZING
15. Sandwich the cake halves together with the cream
16. Make the icing by melting the chocolate in 125ml water until the mixture is smooth, beat in the butter.
17. Place the cake on a pastry stand or on serving platter.
18. Pour the chocolate glaze on top and let it run down the sides.
1. Preheat the oven to 180 degree C
2. Line with grease proof paper and grease an 18cm loose-based cake tin.
MAKING
3. In a saucepan, heat the milk and cream to scalding point.
4. In a bowl, mix the egg, sugar and flour.
5. Pour in the milk a little at a time, whisking continuously until there are no lumps.
6. Pour batter back into saucepan and stir continuously over a medium flame until thick.
7. Stir in the vanilla.
8. Cover the pan with cling film and place in the refrigerator to chill.
9. In a large mixing bowl, combine all the cake ingredients.
10. Beat using an electric hand beater or wire whisk into a smooth batter.
11. Pour batter into prepared cake tin and spread evenly.
12. Bake in preheated oven for 20 to 25 minutes until well risen and springy to touch.
13. Remove from oven and cool in tin for 5 minutes before inverting on a wire rack and peeling the lining paper. Cool completely
14. Slice cake horizontally into half by standing on a cake stand and using a bread knife.
FINALIZING
15. Sandwich the cake halves together with the cream
16. Make the icing by melting the chocolate in 125ml water until the mixture is smooth, beat in the butter.
17. Place the cake on a pastry stand or on serving platter.
18. Pour the chocolate glaze on top and let it run down the sides.
Chef
