RETRO ORANGE BOSTON CREAM PIE

Cake
• 6 eggs
• 1 cup granulated sugar
• 1 tsp vanilla
• 1 cup all purpose flour
• � tsp baking powder
• Pinch salt
• 6 tbsp. Butter, melted

Custard
• 1 � cups warm milk
• 1 tbsp finely grated orange peel
• 4 egg yolks
• � cup granulated sugar
• 3 tbsp all purpose flour
• 2 tsp cornstarch
• Pinch salt
• � cup orange juice
• 1 tsp vanilla extract
• 2 tsp. Butter

Glaze
• 4 OZ. Bittersweet chocolate, finely chopped
• � cup butter, cubed
• 2 tbsp corn syrup
• 1 tbsp orange liqueur or orange juice

Cake:

Preheat oven to 350o. Butter a 9 inch spring form pan and line the bottom with a piece of parchment paper, Reserve. Beat eggs until foamy using an electric mixer. Gradually beat in sugar. Beat for 5 to 8 minutes or until batter falls in ribbons when beaters are lifted. Beat in vanilla. Stir flour with baking powder and salt in a medium bowl. Sift half the flour mixture over the egg mixture and fold in. Repeat. Remove a cup or so of batter to a small bowl and fold in the butter. Gradually fold this mixture back into the batter. Scrape into prepared pan and bake for about 40 minutes or until cake springs back when lightly pressed. Cool on a wire rack for 5 minutes. Turn our of pan and cool completely. Cut cake into two equally thick layers.

Custard:

Combine milk with orange peel and heat until steaming. Cover and let stand for 5 minutes. Strain out peel and discard. Whisk eggs with sugar, flour, cornstarch and salt in a saucepan. Whisk in orange juice until smooth. Stir into milk mixture. Place over medium heat and cook, stirring constantly with a wooden spoon until filling just comes to a boil. Reduce heat to low and cook, stirring, for about 10 to 12 minutes or until mixture is thick enough to mound on a spoon. Remove from heat and stir in vanilla and butter. Cover with plastic wrap touching the surface of the filling. Refrigerate for at least 1 hour or until firm.

Glaze:

Place chocolate, butter and corn syrup in a microwave-proof bowl and heat on medium power for 45 to 60 seconds or until partially melted. Stir until smooth. Stir in liqueur.

Assembly: Place one of the cake layers on a cake plate. Top with cream filling and smooth evenly. Top with second layer and press lightly to push a little of the filling out the sides of the cake. Pour half the glaze over top of the cake and smooth so that is dribbles over the top edge of the cake. Place in the refrigerator for 5 minutes. Pour remaining glaze over top of the cake and spread evenly to totally cover the top of the cake. Refrigerate for at least 5 minutes or until glaze is set. Bring to room temperature before serving. Makes 10 servings.