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July 8, 2015

Chocolate Eclair Cake

Chocolate Eclair Cake

Chocolate Eclair Cake is a delicious variation to the ever popular Eclairs. Only much quicker and easier to make with everyday ingredients.

As soon as I had seen the recipe on Mr Food's website, I knew I had to try it soon as possible, as we love Eclairs, but normally have some from the bakery department at the supermarket.

When I removed the baked cake base, I knew immediately that we would love the end dessert. The base did puff up a lot, but settled some on cooling.

Chocolate Eclair Cake

Those edges that curl up the sides of the pan ... total delight even though it has no filling or cream scooped over. You can always cut it away before serving, but I left it as is and we all agreed those pieces are almost the best part of the cake.

My base did turn out a little flatter than shown on the original site, but I think that was due to me pressing the Pudding down to hard - gentle spreading of the Pudding should avoid a flatter, denser base .. not that we much cared, as this Chocolate Eclair Cake was finished before the end of the night, with absolutely no leftovers for tea time the following day.

What I like most, and might be seen as a little rude, is that the cake is firm enough to eat by hand, no need for a cake fork or spoon, just cut a slice and away you go ! But I have to admit I only do that when I am alone in the kitchen and the dessert is staring at me with a look that says "...eat me,,, eat me..."  sure hope you also have food speaking to you, as I sure do.


Chocolate Eclair Cake

source: Mr Food

10 Servings

INGREDIENTS:

1 cup Water
1/2 cup Butter, cubed
1/4 t Salt
1 cup Flour
4 Eggs
3 cups Milk
2 boxes Instant Chocolate Pudding
1 cup Fresh Cream
2 TB Chocolate Syrup

DIRECTIONS:

1.) Pre-heat the oven to 200 deg C (400 deg F) - line a baking sheet with baking paper, let the paper hang over the edges.
2.) Place the Water, Butter and Salt in a medium saucepan - bring to the boil over high heat until the Butter has melted.
3.) Add the Flour and stir vigorously until the mixture forms a ball - remove from heat.
4.) Whilst beating the Flour mixture, add the Eggs one-by-one, beating continuously.
5.) Spread the mixture onto the bottom of the lined baking sheet - bake 20 - 25 minutes until puffed and golden {most of the puff will settle on cooling} - cool completely in the baking sheet.
6.) Beat together the Milk and Pudding - spread over the cooled cake layer and chill for 30 minutes.
7.) Whip the Cream and scoop over the Pudding layer.

Drizzle with Chocolate Syrup just before serving.

Chocolate Eclair Cake


3 comments:

  1. Oh this looks decadent! I love eclairs, and haven't had one in years. Maybe I should make this so that I can enjoy more than one! ;-)
    Joanna
    www.everydaymadefresh.com

    ReplyDelete
  2. My mom used to make eclairs when I was little .... and I haven't had one in ages! This seems so much easier! :)

    ReplyDelete
  3. Eclairs are one of my favorite desserts and this does sound so much easier but with that same awesome flavor!!

    ReplyDelete

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