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Wednesday, September 11, 2013

Chocolate Éclair Cake

My creative husband came up with the idea to make a chocolate éclair cake.  After some Google searches, it was clear that he wasn't the first one with the idea.  However, most recipes are basically layers of pudding and graham crackers with chocolate on top.  He envisioned something more similar to an actual chocolate éclair.  After some cutting and pasting from other recipes, here is the result...
Beware, it is seriously decadent.  I quickly make myself sick, but I was oddly compelled to have a little more anyway.

Chocolate Éclair Cake

Ingredients
Crust:
1 1/2 cups water
3/4 cup butter
1 1/2 cups flour
6 large eggs

Filling:
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk

Frosting:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 sticks (8 oz) butter
2 cups confectioners’ sugar, sifted
1/4 teaspoon salt
12 ounces best-quality semisweet chocolate, melted and cooled

Instructions:
Preheat oven to 400. Lightly grease two 8 -9"round cake pan and one 8-9” spring-form pan.

For the éclair crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into the prepared pans, covering the bottom evenly. Mixture will be very wet.
Bake for 30-35 minutes or until golden brown.  Remove from oven, do not touch, and let cool.

For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. 

For the Frosting: Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. *

Assembly:  When the crust is completely cooled, pour half of filling on top of the crust in the spring-form pan. Place second crust on top of filling, and pour the remaining filling on top.  Cover filling with final crust.  Put in fridge to set.  Once set, remove from pan and cover top with frosting allowing extra frosting to flow down the sides.

*Frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

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