Name: Chocolate Eclair Cake recipe
Prep time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 6 egg yolks; 1 cup caster sugar; 500g mascarpone; 1 tsp vanilla paste; 600ml cream; 1/2 cup milk; 2 x 250g pkts Nice biscuits; 180g dark chocolate; 1 cup pouring cream; 1 cup icing sugar, sifted

by Greer Worsley Last updated on 12/07/2021

This show-stopping chocolate eclair cake is a great way to wow your guests. It will feed a crowd, and the only technical challenge is in the egg yolk and caster sugar sabayon - definitely worth the effort for such a delicious dessert. - Greer Worsley

Ingredients

6 egg yolks
1 cup caster sugar
500g mascarpone
1 tsp vanilla paste
600ml cream
1/2 cup milk
2 x 250g pkts Nice biscuits

For chocolate glaze:

180g dark chocolate
1 cup pouring cream
1 cup icing sugar, sifted

Method

Step 1

Whisk egg yolks and caster sugar together in a metal bowl. Fill a saucepan with about 2cm water and bring to a simmer. Place the bowl on top and whisk continuously for 8-10 minutes until mixture is light, thick and airy. Check that the sugar has dissolved by rubbing some of the mixture together between a finger and thumb.
Step 2

Remove from the heat and continue whisking occasionally until mixture has cooled. Add mascarpone gradually and whisk to combine. Whisk in vanilla paste.
Step 3

Whip cream until thick and firm. Fold through mascarpone egg mixture.
Step 4

Place milk in a shallow bowl. Dip biscuits in the milk and place in a single in the base of a deep baking dish (I used a 30cm x 22cm x 8cm dish?. Pour over half the mascarpone mixture and smooth into an even layer. Repeat with another single layer of milk-dipped biscuits and remaining mascarpone mixture. Finish with a final layer of biscuits, being sure to cover it completely. You may have to cut them to fit. Refrigerate while you make the glaze.
Step 5

Place chocolate and pouring cream in a metal bowl over a saucepan of simmering water. Leave for 3-4 minutes until chocolate melts, then remove from heat and whisk until smooth. Whisk in icing sugar. Pour over top layer of biscuits in baking dish. Refrigerate for 4 hours or overnight to set.