---------- Recipe via Meal-Master (tm) v8.05
       Title: Boston Cream Pie With Fresh Raspberries
  Categories: Cakes, Desserts
       Yield: 8 Servings
 --------------------------WHITE CHOC. PASTRY CREAM--------------------------
       2 c  Milk                              1/4 c  Cornstarch
       1    Vanilla bean, split                 6 lg Egg yolks
            -lengthwise                         6 oz White chocolate, finely
     3/4 c  Plus 1 tablespoon granulated             -chopped
            -sugar                              2 tb Unsalted butter
 --------------------------------GENOISE CAKE--------------------------------
       7 lg Eggs                            1 1/2 c  All-purpose flour
       7 lg Egg yolks                           7 tb Unsalted butter, melted
       1 c  Granulated sugar              
     3/4 c  Heavy cream                         1 lb Semisweet chocolate,
       3 tb Water                                    -chopped
   PASTRY CREAM: In a medium saucepan over high heat, bring the milk and the
   vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together
   the sugar and the cornstarch so that no lumps of starch remain. Mix in the
   egg yolks, and using a wire whisk, whisk together until the mixture is
   combined. When the milk comes to a boil, slowly whisk half of it into the
   egg mixture. Pour the contents of the bowl back into the saucepan with the
   remaining milk and whisk continuously over medium heat until thick, about 3
   to 5 minutes. Add the chopped white chocolate and the butter, and continue
   mixing until both melt. Strain the mixture into a medium bowl and cover it
   with plastic wrap, so that the wrap covers the surface of the cream.
   Refrigerate until well chilled, at least 1 hour. This may be made one day
   in advance.
   GENOISE CAKE: Position a rack in the center of the oven and preheat to
   350F. Line the bottoms of two 13 1/2 x 9 1/2-inch baking pans with
   parchment or waxed paper. Lightly butter the parchment. Flour the pans
   lightly, shaking off any excess. In the 4 1/2-quart bowl of a heavy-duty
   electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot
   of simmering water on the stove and whisk constantly until the eggs are
   just warm. Return the bowl to the mixer stand, and using a wire whip
   attachment, whip the egg mixture until it triples in volume and forms
   fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour
   on top of it. With a rubber spatula, partially fold the flour into the mix.
   Gently fold in the melted butter. Divide the batter between the prepared
   pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in
   the pans set on a wire rack.
   GANACHE: In a saucepan over high heat, bring the cream and water to a boil.
   Place the chocolate in a medium bowl. Pour the boiled cream over the
   chocolate. Allow it to melt for a few minutes, then whisk until smooth.
   ASSEMBLY: With a sharp paring knife, using a 6 1/2inch plate or other disc
   as a guide, carefully cut out two circles of genoise from each sheet of
   cake. Leave the circles in place until you're ready to use them, but lift
   off the scraps of cake from the pan and discard them. Carefully lift one
   genoise circle from the pan and place it on a tin bottom of a springform
   pan or other small platter. Evenly spread one-third of the pastry cream
   over this layer. Top with another cake layer. Spread one-third of the
   pastry cream over this layer. Repeat once more and top with the final layer
   of sponge. Refrigerate until ready to serve. When you're ready to serve the
   cake, remelt the ganache over a double boiler. Top the cake generously with
   the ganache so that it drips down the cake sides. Use a small offset metal
   cake spatula to smooth the ganache into an even layer on the sides of the
   cake. Garnish the cake with fresh raspberries.
   Reprinted from the Godiva Chocolate website: http://www.godiva.com