This Chocolate Eclair Cake tastes like the best combination of Boston cream pie and a chocolate eclair. Bonus, this eclair dessert is no-bake, super easy to make, and only requires 5 simple ingredients!
Easy No Bake Chocolate Eclair Cake
This chocolate eclair cake takes all the best parts of an eclair – aka the filling and chocolate ganache – and turns it into an easy-to-make no-bake dessert. The filling is made with Cool Whip and pudding, so it’s not exactly like your typical eclair filling, but it’s so good. I like to think of this eclair dessert as Boston cream pie meets chocolate eclair.
And you won’t believe how ridiculously easy it is to prepare – you need just 15 minutes and 5 ingredients! While this no bake eclair cake is quick and easy to prepare, it does need at least 6 hours to set up properly. I recommend making it the night before you plan to serve it.
I love to whip this one up for holidays, summer potlucks and gatherings, since it takes virtually no time but it looks and tastes like you labored over it forever. Everyone LOVES it.
Also Read: Truffle chicken and potato gratin
Chocolate Eclair Cake
Course: DessertCuisine: AmericanDifficulty: Easy4
servings35
minutes4
hours265
kcalThis show-stopping chocolate eclair cake is a great way to wow your guests. It will feed a crowd, and the only technical challenge is in the egg yolk and caster sugar sabayon – definitely worth the effort for such a delicious dessert.
Ingredients
6 egg yolks
1 cup caster sugar
500g mascarpone
1 tsp vanilla paste
600ml cream
1/2 cup milk
2 x 250g pkts Nice biscuits
- FOR CHOCOLATE GLAZE:
180g dark chocolate
1 cup pouring cream
1 cup icing sugar, sifted
Directions
- Whisk egg yolks and caster sugar together in a metal bowl. Fill a saucepan with about 2cm water and bring to a simmer. Place the bowl on top and whisk continuously for 8-10 minutes until mixture is light, thick and airy. Check that the sugar has dissolved by rubbing some of the mixture together between a finger and thumb.
- Remove from the heat and continue whisking occasionally until mixture has cooled. Add mascarpone gradually and whisk to combine. Whisk in vanilla paste.
- Whip cream until thick and firm. Fold through mascarpone egg mixture.
- Place milk in a shallow bowl. Dip biscuits in the milk and place in a single in the base of a deep baking dish (I used a 30cm x 22cm x 8cm dish?. Pour over half the mascarpone mixture and smooth into an even layer. Repeat with another single layer of milk-dipped biscuits and remaining mascarpone mixture. Finish with a final layer of biscuits, being sure to cover it completely. You may have to cut them to fit. Refrigerate while you make the glaze.
- Place chocolate and pouring cream in a metal bowl over a saucepan of simmering water. Leave for 3-4 minutes until chocolate melts, then remove from heat and whisk until smooth. Whisk in icing sugar. Pour over top layer of biscuits in baking dish. Refrigerate for 4 hours or overnight to set.
Notes
- You could cut into squares, but I prefer to use a big spoon and scoop out serves.
- Any plain sweet biscuit will work – rectangular is easiest to work with.
