120 g cake flour 250 ml (1 cup) water Pinch salt 115 g butter 4 extra large eggs. This was a dessert Roxanne shared with me, who brings this dessert to church suppers and I couldn’t imagine another chocolate eclair cake to be as good as this one! Whisk the mixture until smooth. For the chocolate ganache 180 g dark chocolate 75 ml (5 Tbsp) cream 15 ml (1 Tbsp) butter. One bite of this and you will know what I’m talking about. This chocolate eclair cake is highly addictive so if you think you’re not going to indulge, get ready for it. The chocolate mousse-like filling is sandwiched between chocolate graham crackers, then topped with a chocolate ganache.
The can of chocolate frosting is a really easy shortcut; however, if you prefer an eclair cake with chocolate ganache, you can see Martha Stewart’s recipe here. If you love the classic eclair cake you’ll do back flips for this glorious Death By Chocolate Eclair Cake variation. Place a mixing bowl in the freezer to chill. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Only 8 ingreidents and no baking required! Reduce the heat to medium and stir in the flour. Chocolate Ganache: Place chopped chocolate in a heat-proof bowl. Method: For the éclairs 1.
This eclair cake tastes like an eclair, but with a fraction of the amount of work in preparing it! Pour the ganache over the … For the filling 250 ml (1 cup) milk 1 vanilla pod or 1 tsp vanilla essence 3 egg yolks 50 g castor sugar 15 g flour 15 g corn flour. Preheat the oven to 400 degrees.
The top is beautifully garnished with chocolate whipped cream making it a chocolate lovers dream come true. Let the mixture cool slightly to thicken, about 10 minutes. Variations include adding banana slices to the layers, using chocolate pudding to make a double chocolate eclair cake, or adding peanut butter like this version on the Kraft website! Pour the hot cream over the chocolate; allow it to soften for 1 minute; whisk mixture until smooth. Grease a 9x13 inch baking dish. Bring 1 c. heavy cream almost to a boil in a small saucepan over medium heat. Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Allow mixture to cool slightly to thicken, about 10 minutes.