Torta Éclair al Cioccolato Recipe (Chocolate Éclair Cake)

Torta Éclair al Cioccolato, inspired by the classic French éclair, transforms the beloved pastry into a rich, decadent Italian dessert. Layers of fluffy pastry, creamy chocolate filling, and glossy chocolate ganache create a luxurious treat that’s surprisingly easy to assemble at home. From my own personal experience, this dessert impresses at every gathering and is perfect for chocoholics. Let me show you how I make this delightful treat step by step.

Notes on What to Expect When Making Torta Éclair al Cioccolato

1. The Pastry Stage:
   • As you prepare the pastry base, expect it to feel sticky and smooth after incorporating the eggs. When baking, the dough will puff up and create a light, airy base. Don’t be alarmed if it looks uneven, that’s part of the charm!
   • Ensure you cool the pastry completely to prevent melting the chocolate filling when layering.
2. Chocolate Filling Consistency:
   • When cooking the custard filling, it may seem thin at first but will thicken quickly as it heats. Stir constantly to avoid lumps. The finished filling should be silky and glossy.
   • Cooling the filling completely is crucial. Warm custard can ruin the structure of the dessert.
3. Ganache Glossiness:
   • The ganache will be velvety and pourable once mixed. Pour it slowly over the filling to avoid any mess. A quick tap of the pan on the counter will help smooth it out evenly.
   • Once chilled, the ganache will firm up to create a glossy top layer.
4. Assembly Patience:
   • Layering requires some waiting time for chilling and setting, so patience is key. Rushing can cause the layers to mix or collapse.
5. Final Result:
   • Once complete, expect a dessert with distinct layers: a soft and airy pastry base, a creamy and decadent chocolate center, and a rich ganache topping.
   • The cake slices beautifully once chilled, revealing those delicious layers. It’s best served cold for the perfect bite every time.

Making Torta Éclair al Cioccolato is a rewarding process. It might seem a little detailed, but the outcome,  a show-stopping dessert that balances textures and flavors beautifully,  makes it worth every step.

Recipe Overview

• Cuisine: Italian
• Course: Dessert
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Time to Stand: 2 hours (for cooling and setting)
• Total Time: 3 hours
• Ease of Cooking: Moderate
• Servings: 10-12 slices
• Calories: ~360 per serving
• Cost of Ingredients: Moderate

Equipment Needed

• Large mixing bowls
• Saucepan
• Whisk
• Offset spatula or spoon
• Baking dish (9×13 inches)
• Parchment paper
• Small saucepan for ganache
• Wire rack for cooling
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Ingredients

For the Pastry Base

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Chocolate Filling

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 3 tbsp (25 g) cornstarch
• 4 large egg yolks
• 1 cup (170 g) dark chocolate, chopped

For the Ganache Topping

• 1 cup (240 ml) heavy cream
• 1 cup (170 g) dark chocolate, chopped
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Step-by-Step Instructions

1. Make the Pastry Base

1. Preheat your oven to 400°F (200°C). Line a 9×13-inch baking dish with parchment paper.
2. In a saucepan, bring the water and butter to a boil. Reduce the heat to low and stir in the flour until the mixture forms a smooth ball.
3. Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time until smooth and glossy.
4. Spread the dough evenly in the prepared baking dish. Bake for 25–30 minutes or until puffed and golden. Let it cool completely on a wire rack.

2. Prepare the Chocolate Filling

1. Heat the milk in a saucepan over medium heat until warm but not boiling.
2. In a bowl, whisk together sugar, cornstarch, and egg yolks. Gradually pour the warm milk into the egg mixture while whisking continuously.
3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
4. Remove from heat, stir in the chopped chocolate until melted, and let the filling cool completely.

3. Assemble the Torta

1. Spread the cooled chocolate filling over the pastry base. Use an offset spatula to create an even layer.
2. Refrigerate for 30 minutes to set.

4. Make the Ganache Topping

1. Heat the heavy cream in a small saucepan until simmering.
2. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth.
3. Pour the ganache over the chilled filling, spreading evenly to cover the surface.

5. Chill and Serve

1. Refrigerate the assembled cake for at least 2 hours to allow the layers to set.
2. Slice and serve chilled.

Variations and Substitutions

1. Gluten-Free Option: Use gluten-free all-purpose flour for the pastry.
2. Dairy-Free Option: Replace butter with a plant-based alternative, use almond or oat milk for the filling, and choose dairy-free chocolate.
3. White Chocolate Version: Substitute white chocolate for the ganache and filling for a lighter twist.
4. Flavor Boost: Add a splash of espresso or hazelnut liqueur to the ganache for added depth.

Tips

• Be patient while cooking the filling; constant stirring ensures a smooth texture.
• To avoid lumps in the filling, strain it through a fine sieve before cooling.
• Use high-quality chocolate for a richer flavor.
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Nutritional Information Per Serving (Approx.)

• Calories: 360
• Protein: 6 g
• Carbohydrates: 34 g
• Fat: 22 g
• Fiber: 2 g
• Sugar: 18 g

Notes on What to Expect

This dessert combines the lightness of pâte à choux pastry with the creaminess of a chocolate custard and the richness of ganache. Each bite is a perfect balance of textures and flavors. It’s a show-stopping centerpiece for any occasion.

Closing

I hope this guide has made making Torta Éclair al Cioccolato seem a little less daunting! Have you tried it before, or will this be your first attempt? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts. Buon appetito! 🍫