But only I...yep, just me...was crazy enough to attempt the original recipe. It has consumed two days of my life, and involved two trips to the store (have I mentioned that the nearest grocery store is a 30 minute drive?), and learning some new skills. Did you know it's possible to whip egg yolks to peaks? Yes, it is. But the peak of an egg yolk is a smooth ribbon running from your beater, not a stiff peak like an egg white.
It also involved a lot of folding of ingredients into other ingredients, ever so lightly, so as not to lose it's lightness. And I did it authentically, with a wooden spatula, as the recipe specified.
But in the end, I think I have succeeded! Due to a sweetening of the palette over time, I think people will find it not as sweet as they are used to, but the cake is suitably sponge-y, the custard suitably egg-y (sort of like a creme brulee), and the chocolate topping...well, I substituted ganache for the original recipe's fondant...so it will be sublimely chocolate-y.
If you are feeling ambitious, here's the link to the recipe on the hotel's website. Or, you can just stop in a the Parker House Hotel next time you're in Boston and sample theirs. It's the best! I tip my hat to the chef who makes those little individual ones every day!