Friday, February 23 2024

A delicious cake that will make you lick your lips with its goodness!

 


 

 

 

 

SERVINGS: 15

INGREDIENTS:

  • 1 1/4 cups (8 3/4 ounces) sugar
  • 6 tablespoons cornstarch
  • 1 teaspoon salt
  • 5 cups whole milk
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 5 teaspoons vanilla extract
  • 1 1/4 teaspoons unflavored gelatin
  • 2 tablespoons water
  • 2 3/4 cups heavy cream, chilled
  • 14 ounces graham crackers
  • 1 cup (6 ounces) semisweet chocolate chips
  • 5 tablespoons light corn syrup

 

METHOD

Combine sugar, cornstarch, and salt in large saucepan.

 

Whisk milk into sugar mixture until smooth and bring to boil over medium-high heat, scraping bottom of pan with heatproof rubber spatula.

Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes.

 

Off heat, whisk in butter and vanilla.

 

Transfer pudding to large bowl and place plastic wrap directly on surface of pudding.

Refrigerate until cool, about 2 hours.

Sprinkle gelatin over water in bowl and let sit until gelatin softens, about 5 minutes.

Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.

Using stand mixer fitted with whisk attachment, whip 2 cups cream on medium-low speed until foamy, about 1 minute.

Increase speed to high and whip until soft peaks form, 1 to 3 minutes.

Add gelatin mixture and whip until stiff peaks form, about 1 minute.

3 Whisk one-third of whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, until combined.

 

Cover bottom of 13-by-9 inch baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan.

Top with half of pudding-whipped cream mixture (about 5 1/2 cups) and another layer of graham crackers.

Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

 

 

Combine chocolate chips, corn syrup, and remaining 3/4 cup cream in bowl and microwave on 50 percent power, stirring occasionally, until smooth, 1 to 2 minutes.

 

Let glaze cool completely, about 10 minutes.

Spread glaze evenly over graham crackers and refrigerate your chocolate Éclair cake for at least 6 hours or up to 2 days before serving.

 

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