Chocolate Eclair Cake

By ryanmmurano

Low Carb and Gluten-Free

Chocolate Eclair Cake
Ingredients
  • PASTRY CREAM:

  • 1 ¼ cups whipping cream

  • 3 egg yolks

  • 1/4 cup Swerve Sweetener

  • pinch salt

  • 1 tbsp arrowroot starch*

  • 2 tbsp butter, cut into two pieces

  • 1 ½ tsp vanilla extract

  • 1/4 tsp stevia extract

  • MERINGUE LAYERS:

  • 3/4 cup fine almond flour

  • 1/3 cup powdered Swerve Sweetener

  • 4 egg whites, room temperature

  • 2 tbsp granulated Swerve Sweetener

  • 1/2 tsp vanilla extract

  • 1/4 tsp cream of tartar

  • pinch salt

  • CHOCOLATE GANACHE:

  • 5 tbsp butter

  • 2 ounces unsweetened chocolate

  • 1/4 cup powdered Swerve Sweetener

  • 1/2 tsp vanilla extract

Directions
  1. PASTRY CREAM:

  2. Bring whipping cream to a simmer in a medium saucepan over medium heat.

  3. In a medium bowl, whisk egg yolks with sweetener and salt, then whisk in arrowroot starch* until mixture becomes pale yellow and thick, about 30 seconds.

  4. Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy, about 1½ minutes, whisking continuously. It thickens up suddenly and quickly, so watch carefully!

  5. Remove from heat and whisk in butter, vanilla and stevia. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in refrigerator at least 3 hours.

  6. NOTE: *If you don't want to use arrowroot starch, you can whisk in 1/2 tsp of xanthan gum at the end to help thicken the pastry cream. This should be your last step before chilling.

  7. MERINGUE LAYERS:

  8. Preheat oven to 350F. On a large piece of parchment, trace three (3) 5x10 inch rectangles. Place parchment on a large baking sheet.

  9. In a medium bowl, whisk together almond flour and powdered sweetener.

  10. In a large, clean bowl, beat egg whites with granulated sweetener, vanilla extract, cream of tartar and salt until they just begin to hold stiff peaks.

  11. Gently fold in almond flour mixture until fully combined.

  12. Spread meringue mixture evenly onto each of the 3 traced rectangles. Bake 15 minutes, then turn off oven and prop open door with a wooden spoon. Leave inside until cool.

  13. CHOCOLATE GANACHE:

  14. In a medium saucepan over low heat, melt butter and unsweetened chocolate together, stirring until smooth.

  15. Stir in powdered sweetener and vanilla extract.

  16. Let cool 5 to 10 minutes, until thickened but still pourable.

  17. ASSEMBLE:

  18. Peel one meringue layer carefully off parchment and lay on serving platter.

  19. Spread with half of the pastry cream. Top with another layer of meringue and spread with remaining half of pastry cream. Top with final layer of meringue.

  20. Pour ganache over top of cake and let drip down the sides.

  21. Let set 1 hour before serving (you can refrigerate, but let it sit out 10 minutes before trying to cut, to soften ganache).


Nutritional Facts

Servings
10
Calories - 281
Carbohydrates - 5g
Total Fat - 28g
Protein - 5g
Sodium - 145mg
Dietary Fiber - 2g

dessert eclair cake chocolate low carb gluten free

2 replies

MLW1982
MLW1982 2016-04-03 17:05:39 -0500 Report

If I could give it a zero rating I would. I picked it based on the amazing picture. It looks so moist and yummy. I LOVE pastry cream filling and who doesn't love chocolate ganache? Crazy people!

The pastry cream has a really nasty chemical after taste that lingers in your mouth. It tastes lovely at first but then the chemical taste creeps up your throat and makes you want to gag.

The "cake" layers themselves didn't turn out at all. They were about 1/4 of and inch thick and fell apart the second I tried to remove them from the parchment. I make flourless meringue cakes all the time. This isn't the first I've had one not turn out but 3 layers? So I have no cake to fill with the pastry cream not that I would have wanted to anyways.

The ONLY thing that did turn out was the ganache. It was awesome but it's hard to mess up ganache. I scrapped up all the "cake" I could (which was enough to fill one full measuring cup of crumbs), drizzled some chocolate ganache over it and ate it that way.

This cake took an entire day's worth of baking to get all the different components put together. So very disappointed it didn't turn out. Considering the amount of labor and ingredients wasted I won't be attempting to make this one again.