FARGO 鈥� Several years ago, I discovered this No Bake Chocolate 脡clair Cake when I was searching for an easy summer dessert that could feed at least eight people. Variations of this recipe were making the rounds across social media, and I was intrigued by its simplicity and striking presentation, but I had doubts about its lofty name 鈥� could an icebox cake really merit comparison to a chocolate 茅clair?
This is a delightful interpretation of the famous French pastry, with no need to struggle with choux pastry or even turn on the oven to re-create the wonderful combination of crust, custard and chocolate that is the hallmark of an 茅clair. Instead, layers of graham crackers, vanilla custard and chocolate ganache are easily combined to replicate the experience with as little fuss as possible.
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Graham crackers form the base layer, and I use regular, honey graham crackers for this recipe, but you could also use cinnamon or chocolate flavors if you are feeling adventurous. The graham crackers are topped with a layer of vanilla custard, which is a simple combination of instant vanilla pudding and whipped cream.
You can vary the flavor of the pudding you use, but it is important to use instant pudding versus the cook-and-serve variety.
To make the pudding, whisk one pack of instant pudding with two cups of cold milk, either whole or 2%, until the pudding thickens, which takes about two minutes. Next, gently fold the whipped cream into the pudding until it is fully incorporated. Cool Whip may be used in place of the whipped cream, and the custard can be used immediately or prepared up to two days in advance of assembling the cake.
The chocolate ganache topping is made by heating heavy cream over medium heat until it is just almost boiling, then I remove it from the burner and slowly add 1陆 cups of semisweet chocolate chips, stirring constantly until the chocolate is fully melted. I let the ganache cool for about 15 minutes and then add a pinch of salt to balance out the sweetness.
To assemble the cake, place a layer of graham crackers on the bottom of the dish, breaking them into smaller pieces as needed so that it is completely covered. Follow this with a layer of half of the custard and repeat the process with another layer of crackers and custard, and a final layer of graham crackers. Use a 9-by-9-inch square glass dish for a single batch, or a 9-by-13-inch dish if you plan to double the recipe.
To finish the cake, pour the cooled chocolate ganache over the graham crackers and smooth evenly across the surface, then cover lightly with plastic wrap and refrigerate for at least four hours, or even overnight, before serving. This allows the ingredients to meld together and makes it easier to cut into slices.
This No-Bake Chocolate 脡clair cake is an easy, fuss-free and delicious way to bring the wow factor to your summer table. Enjoy!
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No-Bake Chocolate 脡clair Cake
Makes: 9 servings
Ingredients:
1 (3.4-ounce) package instant vanilla pudding (must be instant, not cook and serve)
2 cups cold milk, either whole or 2%
1戮 cups heavy whipping cream, divided
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
14 to 15 full-size graham crackers
1陆 cups semisweet chocolate chips
录 teaspoon salt
Directions:
In a medium bowl, add the packet of vanilla pudding and the cold milk. Use a whisk or fork to vigorously combine the mixture until it thickens, about 2 minutes; set aside.
In a large bowl, use a hand or stand mixer fitted with the whisk attachment to whip 1 cup of the heavy cream with the sugar and vanilla extract. Beat until stiff peaks form. Use a rubber spatula to gently fold the whipped cream into the pudding until well combined and no cream is visible.
To prepare the chocolate ganache, heat the remaining 戮 cup of heavy cream in a small saucepan over medium heat, stirring often, until almost boiling, about 3 minutes. The cream will bubble around the edges first and then just begin to bubble in the center when it is ready.
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Remove the pan from the burner and add the chocolate chips, stirring continuously until the chocolate is fully melted. Let the ganache cool for 15 minutes, then add the salt and stir until incorporated.
To assemble the cake, line the bottom of a 9-by-9 square pan with a layer of graham crackers, breaking them into smaller pieces as needed to fill the pan.
Pour half of the vanilla custard over the layer of graham crackers and use an offset spatula or knife to spread it evenly over the crackers. Add another layer of graham crackers, followed by the remaining custard, and top with a final layer of graham crackers.
Pour the chocolate ganache over the cake and use a knife or offset spatula to smooth it evenly across the entire surface.
Cover lightly with plastic wrap and refrigerate for at least four hours, or even overnight, before serving so that the cake has time to firm up before slicing.
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