Chocolate eclair cake – a classic instant dessert; This unbaked cake contains layers of store-bought vanilla pudding and Cool Whip sandwiched between Graham crackers and covered with chocolate icing.
When the Graham crackers soften, it all merges into a cream cake that can be sliced. We liked the lightness of these handy items, but our enthusiasm waned when we encountered their taste. With a few simple tricks and very little active time we released a version from scratch that easily beat the inspiration.
Since the layers of the cake don’t require more work than spreading the pan with Graham crackers, we tried to make a quick vanilla pudding on the plate by putting whipped cream in it to lighten it.
For the filling for the eclair we created a simple glaze in the microwave and stir. Instead of chips, you can use six ounces of finely chopped semi-sweet chocolate.
CHOCOLATE CAKE ECLER
Servings Per Container: 15
From start to finish: 3 and a half hours plus cooling time
1¼ cup (8¾ ounces) sugar
6 tablespoons cornstarch
1 teaspoon salt
5 cups whole milk
4 tablespoons unsalted butter cut into 4 pieces
5 teaspoons vanilla extract
1¼ teaspoon of unflavored gelatin
2 tablespoons water
2¾ cups of heavy cream, chilled
14 ounces Graham crackers
1 cup (6 ounces) semisweet chocolate chips
5 tablespoons light corn syrup
Mix sugar, cornstarch and salt in a large saucepan. Whisk the milk with the sugar mixture until smooth and bring to a boil over medium heat, scraping the bottom of the pan with a heat-resistant rubber spatula. Immediately reduce the heat to medium and cook, continuing to clean the bottom until large bubbles appear on the surface, 4 to 6 minutes. Remove from heat, add butter and vanilla. Transfer the pudding to a large bowl and place the plastic wrap directly on the surface of the pudding. Cool until cool, about 2 hours.
Fill the gelatin with water in a bowl and leave until the gelatin softens, about 5 minutes. Bake in the microwave until the mixture boils over the edges and the gelatin dissolves, 15 to 30 seconds. Using a blender with a whisk attachment, whisk 2 cups of cream on medium and low speed until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes. Add the gelatin mixture and whisk until stiff peaks form, about 1 minute.
Whip one-third of the whipped cream into the chilled pudding, then gently add the remaining whipped cream, 1 cup at a time, until combined. Cover the bottom of the baking dish with a 13 by 9 inch layer of Graham crackers, breaking up the crackers as needed to line the bottom of the pan. On top put half of the pudding and whipped cream mixture (about 5½ cups) and another layer of crackers. Repeat with remaining pudding mixture and whipped cream and remaining Graham crackers.
Mix the chocolate chips, corn syrup and remaining ¾ cups of cream in a bowl and in the microwave at 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes. Allow the icing to cool completely, about 10 minutes. Spread the icing evenly on the Graham crackers and place the cake in the fridge for at least 6 hours or up to 2 days before serving.
Nutrition information per serving: 469 calories; 227 calories from fat; 25 g fat (14 g saturated; 1 g trans fat); 68 mg of cholesterol; 334 mg of sodium; 58 g of carbohydrates; 2 g of fiber; 40 g of sugar; 6 g of protein.
Find more recipes, such as chocolate cake with eclairs, in “Perfect Cake”.