CHOCOLATE ECLIPSE
Make and share this Chocolate Eclipse recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 55m
Yield 1 nine x thirteen pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking pan.
- Melt butter and unsweetened chocolate together in a double boiler over hot water.
- In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
- In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
- Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
- Stir in chocolate chips, if using.
- Pour the butter/chocolate mixture into buttermilk.
- add vanilla and then pour into the dry ingredients.
- Stir until well combined.
- Spread into prepared pan.
- Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
- Sprinkle this over the batter in the pan as evenly as possible.
- Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
- Place the pan immediately into the preheated oven.
- Bake for 30- 35 minutes, or until the center feels firm to the touch.
- Watch carefully, as it tends to over brown around the edges.
- Cool at least 15 minutes before serving.
- Best cooled for 2 hours.
- The finished result is a cake with a fudgy sauce hidden underneath.
- When serving, invert the cake so that the fudgy sauce becomes a topping.
- Serve with vanilla ice cream, creme fraiche or whipped cream.
Nutrition Facts : Calories 3804.9, Fat 66, SaturatedFat 39.6, Cholesterol 80.7, Sodium 4262.3, Carbohydrate 787.9, Fiber 32.1, Sugar 502.4, Protein 64.5
CHOCOLATE ECLAIR DELIGHT
It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
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
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