Strawberry Chocolate Éclair Fantasy Food

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

STRAWBERRY CHOCOLATE ECLAIR FANTASY

Steps:

• Preheat oven to 450° F. Grease 9-inch pie plate.
• For the eclair shell, heat water and butter to a boil in a small saucepan. Stir in flour and salt. Reduce heat to low; stir vigorously for 1 minute or until mixture forms a ball. Remove from heat. Cool for 2 to 3 minutes.
• Add eggs, one at a time, mixing thoroughly after each addition, until smooth. Spread evenly over bottom of prepared pie plate.
• Bake for 15 minutes or until sides puff up. Reduce heat to 350° F.; bake for an additional 10 minutes or until golden brown. Cool completely in pan on wire rack. Press center down when cool.
• FOR FILLING: Place 1¼ cups morsels and milk in a medium uncovered microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Do not overheat. Stir in 1 teaspoon vanilla extract. Spread mixture evenly over bottom of éclair shell. Refrigerate until chocolate is firm.
• Beat cream cheese, sugar, and remaining vanilla extract in a small mixer bowl until smooth. Spread evenly over the chocolate layer. Arrange strawberries on cheese layer with pointed sides up.
• Microwave jam in a small uncovered microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Brush jam over strawberries and drizzle between strawberries. Refrigerate for at least 4 hours or overnight.
• Pipe or dollop whipped topping between strawberries and éclair shell edge.
• Place remaining morsels in a heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of the bag.
• Squeeze to drizzle over strawberries. Dust with powdered sugar. Serve immediately.