Chocolate Eclaire Cake


pictures by babydollsea: Top: Are you ready for dessert? Beautiful; Middle: Oopsie batter which looks wot like a cake! Bottom: Behold the beauty of the layered oopsie.

pictures by babydollsea: Top: Are you ready for dessert? Beautiful; Middle: Oopsie batter which looks wot like a cake! Bottom: Behold the beauty of the layered oopsie.

Just when you thought the venerable oopsie had run its course, I say to you, “Nay! For babydollsea brings you good tidings of happy culinary moments, brought to you by chocolate and oopsies.”

Do you really think we’re going to run out of recipes?

There are more clever people out there coming up with this stuff everyday. You can’t shake a stick at these folks. They’re armed with their cunning, their wit, and–most importantly– their oopsies. And they’re not afraid to use them.

So, Ron, the Donutless Low-Carb Man, here is that chocolate eclaire oopsie cake that I was telling you about.

babydollsea’s Oopsie Chocolate Eclaire Cake

2 eggs
6 ounces cream cheese
2 packets Splenda
1/4 tsp cream of tartar

1 large package of vanilla pudding mix, sugar free
2 cups milk*
1 Tbsp vanilla flavoring
1 Tbsp davinci’s flavored vanilla syrup

1 small package sugar-free chocolate pudding mix
1-1/2 cups milk*

Preheat oven to 300 degrees.

Grease a 9 X 13 inch baking pan.

In two separate mixing bowls, separate and place the yolk in one bowl and the white in another. In the bowl with the white, add cream of tartar. Whip at high speed or until very stiff peaks form. In the bowl with the yolk, add cream cheese, 1/2 of the pudding mix, vanilla, davincis sugar free syrup, and Splenda, and mix for 10 seconds, or until resembling runny scrambled eggs (you don’t want a completely smooth batter).

Carefully fold the yolk into the whites.

Bake for 35 minutes.

While the batter is baking, make a pudding with 2 cups milk and the remaining pudding mix. Chill until set.

Make a second pudding with chocolate mix and only 1-1/2 cups milk. hill until set.

Once the cake base is removed from the oven, let cool. Cut into thirds and place the first third in a loaf pan. Layer 1/2 of the chilled pudding over the first layer. Follow with another slice of cake and the other half of the pudding. Finally, place the third oopsie layer on the top.

Over this, top with chocolate pudding layer.

Serve immediately, or keep chilled in the refrigerator.

Notes: this recipe is lower-carb, but it’s not low-low, due to the amount of milk used in the recipe. It is not induction-friendly, so don’t go getting any funny ideas out there, you rascals.

*If you’re a South Beach person, you’ll want to use skim milk; for the Atkineers out there, go for the full-fat.

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Comments

  1. Instead of milk, low carbers may want to try a mixture of half heavy cream/half water.

  2. Chickamomminy says:

    This looks soooo good! Just a thought, to lower the carb count, why not use Hood Calorie Countdown milk and/or Dixie Diner’s Carb Counter Pudding (available through Netrition)? That’s what I’m planning on doing to make this for Mother’s Day- as I sorely miss my Chocolate Eclaires! Thanks so much!!!

  3. Do you use Instant Pudding, or the kind you cook?

  4. cleochatra says:

    I’m thinking Instant on this one… but…

    I am going to say that I am absolutely not a fan of aspartame, so if you make this recipe, I’d look for a home-made pudding you can sweeten with something more healthful than aspartame!

    Sorry for the rant, but I am mad at aspartame!

  5. Birds Custard Powder is sugar free. You have to add your own sugar (I use Splenda) to it. It's the kind you have to cook and tastes amazing. You can add cocoa powder to it to make it chocolate :-)

  6. Could you use unsweetened almond milk? It’s like 1 carb for cup!

    • You could definitely try it, sure! I would make a smaller recipe’s worth just to test the waters. You don’t want any unwelcome surprises in the end result. Would you let me know how the almond milk works?

  7. i agree. i think a small , small amount of sugar is much (?)healthier….for lack of a better word.

  8. How about coconut cream?

    • Hi, Lisa~ I don’t see why you couldn’t try coconut cream. If you do, would you let me know how it works out?

  9. crazywoman/Billie says:

    Looks really good, but I don’t use the pudding mixes.
    I have a LC SF chocolate pudding recipe, but can’t remember if I have a vanilla one.

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