Chocolate Eclair Cake

This is ATK recipe. I changed the measurements and tried. It was so yummy. Kids loved this cake.

Ingredients

¾ cups sugar 

2 tablespoons cornstarch

¼ teaspoon salt

2 cups milk

2 tablespoons unsalted butter

2 teaspoons vanilla extract

1 tablespoons water

½ teaspoons unflavored gelatin

2 cups heavy cream

6 ounces graham crackers

½ cup semisweet chocolate chips

Method

Ø  Mix sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil, scraping bottom with rubber spatula, over medium-high heat.

Ø  Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours.

Ø  Stir water and gelatin together in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds.

Ø  Using stand mixer fitted with whisk, whip 1 ½ cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.

Ø  Whisk one-third whipped cream into chilled pudding, and then gently fold in remaining whipped cream, 1 scoop at a time, until combined. Cover bottom of baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan. Top with half of pudding-whipped cream mixture and another layer of graham crackers. Repeat with remaining pudding-whipped cream mixture and remaining graham crackers.

Ø  Microwave chocolate chips and ½ cup cream in a bowl, stirring occasionally, until smooth. Cool glaze to room temperature, about 10 minutes. Cover graham crackers with glaze and refrigerate cake for 6 to 24 hours. Serve. (Éclair cake can be refrigerated for up to 2 days.)