Cooking and Serving: 35 minutes | 12 slices
Ingredients
1 ½ recipes “Instant” Gluten Free Vanilla Pudding | 2 tablespoons water, (See Recipe Notes) | 1 ½ teaspoons (3 g) unflavored gelatin, (See Recipe Notes)
Description
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 12 slices
Ingredients
1 ½ recipes “Instant” Gluten Free Vanilla Pudding
2 tablespoons water, (See Recipe Notes)
1 ½ teaspoons (3 g) unflavored gelatin, (See Recipe Notes)
1 cup (8 fluid ounces) heavy whipping cream, chilled
2 tablespoons (24 g) granulated sugar
1 recipe Gluten Free “Nabisco” Graham Crackers
⅔ cup (5 ⅓ fluid ounces) heavy whipping cream
8 ounces semi-sweet chocolate chips
Instructions
MAKE THE PUDDING
Make the instant vanilla pudding according to the recipe (or box).
of the pudding and place in the refrigerator to chill for about 1 hour or.
until cool to the touch.
MAKE THE STABILIZED WHIPPED CREAM
Bloom the gelatin stirring it gently to combine.
Allow the mixture to sit at room temperature until the gelatin swells.
Place the gelatin mixture in the microwave and melt at 60% power for 20.
seconds until melted. Set the gelatin aside to cool briefly.
In the bowl of a stand mixer fitted with the whisk attachment, or a large.
bowl with a hand mixer, place the chilled cream and sugar, and whisk on.
medium speed until soft peaks form.
Add the cooled gelatin, and beat until thickened, about 2 minutes.
MAKE THE FILLING
Remove the cooled pudding from the refrigerator and peel off the plastic.
Whisk the pudding until smooth and loose with a handheld whisk.
Add the stabilized whipped cream to the pudding and fold in the cream until.
it is fully incorporated.
Set the filling mixture aside.
ASSEMBLE THE CAKE
Cover the bottom of the prepared pan with graham crackers, breaking them as.
necessary to evenly cover the surface.
Top with half of the pudding and whipped cream mixture and spread it into an.
Place another layer of graham crackers on top of the pudding, top with the.
remaining pudding mixture and once again spread it into an even layer.
Finish with a final layer of graham crackers.
MAKE THE GANACHE AND REFRIGERATE THE CAKE
In a small, heavy-bottom saucepan, heat the heavy whipping cream until it.
just begins to simmer.
Place the chopped chocolate in a medium-size bowl, and pour the hot cream.
Allow the cream to sit on the chocolate for about a minute, until the.
chocolate begins to melt, and mix until the chocolate is melted and the.
mixture is smooth and glossy.
Pour the warm ganache over the top of the assembled cake, and gently spread.
it toward the edges of the pan.
Cover the pan with plastic wrap and place it in the refrigerator to chill for.
at least 4 hours to allow the filling to set and the graham crackers to.
Place the cake in the freezer for 15 minutes before removing the entire cake.
from the pan board. That will make the cake a lot easier to slice.
Using a large, sharp knife, slice the cake into 12 equal squares and serve.
MAKE THE GANACHE AND REFRIGERATE THE CAKE
In a small, heavy-bottom saucepan, heat the heavy whipping cream until it.
just begins to simmer.
Place the chopped chocolate in a medium-size bowl, and pour the hot cream.
Allow the cream to sit on the chocolate for about a minute, until the.
chocolate begins to melt, and mix until the chocolate is melted and the.
mixture is smooth and glossy.
Pour the warm ganache over the top of the assembled cake, and gently spread.
it toward the edges of the pan.
Cover the pan with plastic wrap and place it in the refrigerator to chill for.
at least 4 hours to allow the filling to set and the graham crackers to.
Place the cake in the freezer for 15 minutes before removing the entire cake.
from the pan board. That will make the cake a lot easier to slice.
Using a large, sharp knife, slice the cake into 12 equal squares and serve.
Notes
* 1 cup (8 fluid ounces) heavy whipping cream, chilled
* 2 tablespoons (24 g) granulated sugar
* 1 recipe Gluten Free “Nabisco” Graham Crackers
(or 1 pound store-bought gluten free graham crackers)
* ⅔ cup (5 ⅓ fluid ounces) heavy whipping cream
* 8 ounces semi-sweet chocolate chips
* Line an 8-inch or 9-inch square baking pan with parchment paper and set it
aside. Be sure to let the paper overhang all 4 sides of the pan.
* Make the instant vanilla pudding according to the recipe (or box)
instructions, transfer it to a large bowl, place plastic wrap directly on top
of the pudding and place in the refrigerator to chill for about 1 hour or
until cool to the touch.
MAKE THE STABILIZED WHIPPED CREAM.
* Bloom the gelatin stirring it gently to combine.
* Allow the mixture to sit at room temperature until the gelatin swells.
* Place the gelatin mixture in the microwave and melt at 60% power for 20
seconds until melted. Set the gelatin aside to cool briefly.
* In the bowl of a stand mixer fitted with the whisk attachment, or a large
bowl with a hand mixer, place the chilled cream and sugar, and whisk on
medium speed until soft peaks form.
* Add the cooled gelatin, and beat until thickened, about 2 minutes.
* Remove the cooled pudding from the refrigerator and peel off the plastic
* Whisk the pudding until smooth and loose with a handheld whisk.
* Add the stabilized whipped cream to the pudding and fold in the cream until
it is fully incorporated.
* Set the filling mixture aside.
* Cover the bottom of the prepared pan with graham crackers, breaking them as
necessary to evenly cover the surface.
* Top with half of the pudding and whipped cream mixture and spread it into an
* Place another layer of graham crackers on top of the pudding, top with the
remaining pudding mixture and once again spread it into an even layer.
* Finish with a final layer of graham crackers.
MAKE THE GANACHE AND REFRIGERATE THE CAKE.
* In a small, heavy-bottom saucepan, heat the heavy whipping cream until it
just begins to simmer.
* Place the chopped chocolate in a medium-size bowl, and pour the hot cream
* Allow the cream to sit on the chocolate for about a minute, until the
chocolate begins to melt, and mix until the chocolate is melted and the
mixture is smooth and glossy.
* Pour the warm ganache over the top of the assembled cake, and gently spread
it toward the edges of the pan.
* Cover the pan with plastic wrap and place it in the refrigerator to chill for
at least 4 hours to allow the filling to set and the graham crackers to
* Place the cake in the freezer for 15 minutes before removing the entire cake
from the pan board. That will make the cake a lot easier to slice.
* Using a large, sharp knife, slice the cake into 12 equal squares and serve
About the stabilized whipped cream.
If you would like to make the whipped cream without the gelatin to stabilize it,
simply omit the gelatin and water, and the related instructions. You will have
to freeze the cake and serve it frozen, rather than refrigerated, as it will not
set up properly otherwise.
Nutrition information is automatically calculated, so should only be used as an
A no bake chocolate eclair cake made with graham crackers, whipped vanilla
pudding and covered in chocolate ganache.
no bake chocolate eclair cake made with graham crackers, whipped vanilla pudding
and covered in chocolate ganache.