CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
DECADENT CHOCOLATE CREPE CAKE
No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
- In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
- Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
- To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
- Pour sauce over graham cracker layer and refrigerate until set; serve.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
CHOCOLATE ECLAIR CREPE CAKE
Make and share this Chocolate Eclair Crepe Cake recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
- In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
- Cook over medium heat until steaming, 2 minutes.
- In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
- Whisk in the remaining 2/3 cup flour until smooth.
- Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
- Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
- Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
- In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
- Add 1/3 cup chilled crêpe batter and swirl to coat the pan.
- Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
- Turn out onto a rack to cool.
- Repeat with the butter and remaining batter to make 10 crêpes.
- Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
- Repeat with the remaining crêpes and pastry cream, ending with a crêpe.
- Refrigerate.
- In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
- Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
- Refrigerate for at least 1 hour or up to 2 days before slicing.
Nutrition Facts : Calories 424.1, Fat 19.2, SaturatedFat 10.9, Cholesterol 164.3, Sodium 204.9, Carbohydrate 51.9, Fiber 0.9, Sugar 24.9, Protein 10.2
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