Chocolate Eclair Torte (Not the Graham Cracker Version)
Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Description:
This Chocolate Eclair Torte offers a wonderful twist on the traditional eclair dessert, leaving graham crackers out of the equation and opting for a crisp, baked crust that puffs up and turns delightfully bubbly, mimicking the texture of a real eclair. The custard-like filling, paired with a sweet, velvety chocolate icing, completes this dessert in the most satisfying way. Though it may look complicated with its three distinct components, this torte is surprisingly easy to make and doesn’t take much time, making it perfect for any gathering. This family recipe has been passed down for over two decades and continues to be a beloved favorite. The beauty of this torte is its versatility—you can easily substitute ingredients like reduced-fat or sugar-free products, and it still tastes incredible. For a chocolate twist, you can replace the unsweetened chocolate squares with a combination of unsweetened cocoa powder and butter. The cook time does not include refrigeration, so remember to allow extra time for chilling the torte before serving.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 1 cup |
| Butter | 1/2 cup |
| Eggs | 4 |
| All-purpose flour | 1 cup |
| Vanilla instant pudding mix | 1 package |
| Vanilla extract | 2 tsp |
| Milk | 2 1/2 cups |
| Confectioners’ sugar | 1 cup |
| Vanilla extract (for filling) | 1 tsp |
| Milk (for icing) | 1 1/2 cups |
| Butter (for icing) | 2 tbsp |
| Unsweetened chocolate squares (or cocoa and butter substitute) | 2 squares |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 4658.9 kcal |
| Fat | 248.5 g |
| Saturated Fat | 162.9 g |
| Cholesterol | 1240.8 mg |
| Sodium | 4347.8 mg |
| Carbohydrates | 560.9 g |
| Fiber | 12.8 g |
| Sugar | 416.6 g |
| Protein | 70.5 g |
Instructions:
Crust:
- Preheat your oven to 450°F and grease a large jelly roll pan with cooking spray or butter.
- In a medium saucepan, combine 1 cup of water and 1/2 cup of butter. Bring the mixture to a boil over medium heat.
- Once the water and butter mixture is boiling, add 1 cup of flour and stir vigorously until the mixture comes together and forms a smooth ball. This step will take a few minutes of mixing.
- Remove the saucepan from heat and let the mixture cool for about 10 minutes.
- Beat in 4 eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Spread the dough mixture evenly onto the prepared jelly roll pan, smoothing it out with a spatula.
- Bake the crust in the preheated oven for 20-30 minutes, or until it is firm and golden. Be careful not to overbake, as you want the crust to remain light and puffy.
Filling:
- In a mixing bowl, combine 1 package of vanilla instant pudding mix, 2 1/2 cups of milk, and 2 teaspoons of vanilla extract. Use an electric mixer to beat the ingredients until smooth and thickened.
- Gently fold in 1 cup of Cool Whip until the filling becomes light and fluffy. The whipped topping adds a creamy texture that complements the custard-like pudding.
- Once the baked crust has cooled completely, spread the prepared filling over the top. Use a spatula to evenly distribute the filling.
- Refrigerate the torte for at least 1 hour or until the filling has set and firmed up.
Icing:
- In a medium saucepan or double boiler, melt 2 squares of unsweetened chocolate and 2 tablespoons of butter over low to medium heat, stirring until smooth.
- Once the chocolate and butter are melted and combined, add 1 1/2 cups of milk and 1 cup of confectioners’ sugar. Continue to stir until the mixture reaches a smooth, glossy consistency.
- If needed, add a bit more milk to reach your desired thickness.
- Drizzle the chocolate icing over the chilled filling, covering it generously.
- Return the torte to the refrigerator and chill for a few hours to allow the icing to set properly.
Serving:
After chilling, slice the torte into squares and serve cold. The crust remains delightfully crisp while the filling is creamy, and the chocolate icing adds the perfect finishing touch to this indulgent dessert.
Storage:
Store any leftover torte in an airtight container in the refrigerator for up to 3 days. The crust will remain crisp, and the flavors will continue to develop as the dessert sits.
Enjoy the rich, decadent flavors of this Chocolate Eclair Torte—it’s the perfect dessert for any occasion, from casual family dinners to elegant gatherings. Whether you’re serving it at a potluck or enjoying it with a cup of coffee, this torte is sure to become a new family favorite!
