Friday, 26 April 2013

Chocolate Eclair Cake

I found this one on facebook but the only problem was it was done in oz's and pounds so I had to use Google and figure out the measurement . This turned out great.  Also this recipe called for that horrible whipped cream in a can. Use it if you have too but please think before using as it changes the whole dish.
This cake would be best to make first thing in the morning so it was completely set for your dinner party. It will the guest star of the night.
Who doesn't, like chocolate Eclairs are missing out on something special. For those people who don,t like sweet sweet dessert ,this is the one.
Unfortunately I would have to say my Dad would do his mouth movements, which always shows that he was not liking it. My mum took one look at these ingredients and said he wouldn't like it , mainly because of the Vanilla Instant pudding. To bad for him more for us.

1 cup of water
1/2 cup of butter ( 4 oz) ( 113grams)
1 cup of flour
4 eggs
1 pot of cream cheese
2 pkts of vanilla instant pudding
3 cups milk
250 mls Cream whipped with a little icing sugar just to sweeten the cream

In a medium saucepan add water and butter and bring to boil so the butter has melted. Remove from heat and sift the flour in and mix well . Add one egg at a time making sure the egg has been mixed in well before adding the next egg. Spread the mixture in cake tin evenly on bottom and up the sides of the tin . If you are using a non stick tin don't grease it, if not use only a little greasing as you want the side to stay up the sides. Bake this in a preheated oven at 200 c for 25 - 30 minutes. It only took 25 minutes so keep a eye on it . You don't want to over cook it . Now this will puff up in the centre don't be tempered to prick it, when it cools it will go down . Let this go completely cold before adding the step.
Whip the cream cheese in a bowl so that the cream cheese is soft.
Whip up the 2 pkts  of vanilla instant pudding with the 3 cups of milk until thick . Mix the cream cheese and make sure there are no lumps . I added this to the instant pudding in my mixer with the whipping tool . Place this in the fridge to set. Then add the mixture to the cooled base and spread evenly .
Whip the cream to thick and fluffy add some icing sugar to make it a little sweeter . This is optional . Either pipe the cream on or spread it roughly over the  filling . Leave in the fridge . Before serving drizzle over your favourite chocolate sauce .