All-Chocolate Boston Cream Pie & Chocolate Pots de Creme

Chocolate cake and dessert recipes found in “Hershey’s Make it Chocolate!” published by Hershey in 1987
All-Chocolate Boston Cream Pie & Chocolate Pots de Creme

A real chocolate orgy for you here dear visitor.Chocolate pie with chocolate fill and chocolate glaze and a classic french chocolate dessert to top it all – Ted

All-Chocolate Boston Cream Pie

1 cup all-purpose flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon baking soda
6 tablespoons butter or
margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
Chocolate Filling (recipe follows)
Satiny Chocolate Glaze (recipe follows)

Heat oven to 350 F Grease and flour round pan, 9 x 1 1/2 inches. In large mixer bowl combine flour, sugar, cocoa and baking soda. Add butter, milk, egg and vanilla. Blend on low speed until all ingredients are moistened. Beat on medium speed 2 minutes or until mixture is smooth. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Meanwhile, prepare Chocolate Filling. Cut cake horizontally into two thin layers. Spread filling over one cake layer; top with remaining layer. Cover; refrigerate. Pour Satiny Chocolate Glaze on top of cake, allowing some to drizzle down
side. Cover; refrigerate.

8 servings.

Satiny Chocolate Glaze

In small saucepan over low heat melt 2 tablespoons butter or margarine. Add 3 tablespoons cocoa and 2 tablespoons water; stir constantly until mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla extract. Gradually add 1 cup confectioners’ sugar, beating with wire whisk until smooth.

About 3/4 cup glaze.

Chocolate Filling

1/2 cup sugar
1/4 cup cocoa
2 tablespoons cornstarch
1 1/2 cups light cream or half-and-half
1 tablespoon butter or margarine
1 teaspoon vanilla extract

In medium saucepan combine sugar, cocoa and cornstarch; gradually add light cream. Cook and stir over medium heat until mixture thickens and begins to boil; boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Press plastic wrap directly onto surface. Cool; refrigerate.

Chocolate Pots de Creme

2/3 cup sugar
6 tablespoons cocoa
1 cup light cream
2 egg yolks, slightly beaten
1/4 cup butter, softened
1 teaspoon vanilla extract
Sweetened whipped cream

In medium saucepan combine sugar and cocoa; gradually add light cream. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove from heat; gradually stir into beaten egg yolks. Stir in butter and vanilla; blend well. Pour into six creme pots or demitasse cups; press plastic wrap directly onto surface. Chill several hours or until set. Garnish with sweetened whipped cream.

6 servings.