Chocolate Éclair Cake

Name: Chocolate Éclair Cake
Ingredients: 5 large egg yolks, at room temperature; 1½ cups [300 g] granulated sugar; ¼ cup [25 g] Dutch-process cocoa powder; ½ teaspoon salt; ¼ cup [28 g] cornstarch; 1 cup [240 g] whole milk; 2 tablespoons unsalted butter; 2 teaspoons pure vanilla extract; One 14 oz [396 g] box graham crackers; 8 oz [226 g] semisweet or bittersweet chocolate, finely chopped; 8 oz [226 g] semisweet or bittersweet chocolate, finely chopped; ⅔ cup [160 g] heavy cream; 2 tablespoons corn syrup

Preparation info

Makes •
12
large squares

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

Another classic no-bake recipe, this dessert uses graham crackers to create “cake” layers. I use my pastry cream as a base and add some chocolate to it for a very rich, delicious treat.

Ingredients

Filling

5 large egg yolks, at room temperature
1½ cups [300 g] granulated sugar

Dessert
Vegetarian

Method

1) For the Filling

In the bowl of a stand mixer fitted with a paddle, beat the egg yolks on low speed. With the mixer running on low speed, slowly add the granulated sugar, followed by the cocoa powder and salt, then increase the speed to medium. Beat the egg-sugar mixture until very thick and pale yellow, about 5 minutes. Scrape down the sides of the bowl