A few years ago, I went to Boston for the very first time.
Well, that’s not entirely true. The first-first time I went to Boston, I was 20 years old and drove a 15 passenger van with a U-Haul trailer through downtown during a baseball game.
It was harrowing.
I was running on four fitful hours of up-right van sleep, and had about zero experience with big city traffic. Did I mention that the van was full of a bunch of kids my age? Because it was. Who thought that was a good idea? And WHO put me in the driver’s seat and deemed me qualified to navigate through downtown Boston during a Red Sox game while transporting 14 other human lives? Holy moly, sometimes I’m amazed that I’m alive and haven’t killed anyone. Anyway, I don’t really count that trip since we didn’t actually stop in the city and I spent most of my time there in a cursing, white-knuckled terror trying my hardest not to explode the world.
So, the second-first time I went to Boston I was about 10 years older, well-rested, traveling solo, and intent on eating Boston Cream Pie at Bread & Chocolate Bakery. My delightful New England-y friends, Gwyn and Becky, promised to show me the best Boston had to offer. Unsurprisingly, we got distracted by other food, namely fresh lobster rolls and a cannoli taste-off between Mike’s and Modern. (Mike’s won.) I never got my Boston Cream Pie, but that’s okay. People make me happy, happier than food. Most of the time. And I was also in a sugar-induced coma from the 5 cannoli I ate, so I wouldn’t have enjoyed it anyway. Much.
I still get a craving for it, though. It’s also my husband’s very favorite dessert of all time. In fact, while I was gone in Boston, he ate almost an entire Boston Cream Pie by himself over the course of three days. Because apparently, his sad, missing-me feelings tasted like cake and cream and chocolate.
I’ve adapted the dish for easy-making and consumption. Dangerous, I know. Spongy vanilla cake atop a creamy layer of sweet cream cheese, swimming in rich, dark chocolate. Who needs Boston? Or a complicated layered dessert? Or a 15 passenger van?
Ingredients for cake:
- 1/2 cup coconut flour, sifted
- 1 cup coconut palm sugar or erythritol, divided (I prefer to powder mine in a coffee grinder first for easier break down while baking)
- 1/2 cup butter or coconut oil, melted
- 8 eggs
- 1 package cream cheese, room temperature
- 1 vanilla bean, scraped (Take a knife tip and split the bean open. Using the dull side of the blade, scrape.)
- 1 Tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 40 drops Vanilla Stevia liquid, or 1/2 cup coconut sugar or erythritol
- pinch of sea salt
Directions for cake:
- In a mixing bowl, combine flour, 1/2 cup erythritol, and baking powder and blend.
- Stir together 6 eggs, stevia, vanilla bean, butter, apple cider vinegar, and add to dry ingredients with an electric mixer.
- Spread batter into a greased 8×8 glass baking dish.
- Cream the remaining 2 eggs, cream cheese, 1/2 cup erythritol, vanilla extract and 20 drops stevia in a bowl.
- Pour mixture on top of batter.
- Bake at 350 degrees for 40 minutes.
- Remove from oven and allow to cool for 20 minutes.
Take 2.5 ounces of super-dark chocolate (80% or more), and melt with 2 Tbsp of butter or coconut oil over your make-shift double boiler. Sweeten with stevia to taste, and add a Tbsp of heavy cream if you want a more liquid consistency.
Cut pieces of the cake and turn upside down so the cream cheese layer is on the bottom. Drizzle the chocolate sauce over the top and serve slightly warm.
I never promised that this was low calorie or even healthy. But in reasonable quantities, it will soothe your cravings and give you something really tasty.