Washington Cream Pie

By á-10254

Ingredients

• WHY THIS RECIPE WORKS:
• 2010 Cook's Country | February/March 2010
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• 3/4 3/4 3/4 cup heavy cream
• 1/4 1/4 1/4 cup corn syrup
• 8 8 8 ounces chopped bittersweet chocolate
• 2 2 2 (8-inch) white cake rounds (see related recipe or use your own)
• 2/3 2/3 2/3 cup raspberry jam or preserves
• 1 1/2 1 1/2 1/2 cups vanilla custard, chilled (see related recipe or use your own)
• .

Preparation

Step 1

INSTRUCTIONS

For the icing: In medium saucepan, cook cream, corn syrup, and chocolate over medium-low heat, whisking constantly until smooth. Transfer mixture to bowl and chill until thickened but still spreadable, about 2 hours, stirring occasionally. (Alternatively, chill mixture overnight until completely set. Let sit at room temperature until softened and spreadable, about 1 hour.)

To assemble: Slice each cake layer in half horizontally. Spread 1/3 cup jam over each bottom half and replace top half. Place 1 filled cake layer on cake serving platter. Spread custard in even layer over top. Place second filled cake layer on top of custard. Spread thin layer of chocolate icing over top and sides of cake. Chill until icing has set, at least 30 minutes or up to 1 day. Slice and serve