Choc-orange crepe cake
Indulge in a decadent Choc-Orange Crepe Cake, made with layers of delicate cocoa-infused crepes, citrusy orange zest, and creamy ricotta filling. Perfect for special occasions or a luxurious treat, this dessert combines rich chocolate flavor with refreshing orange notes for a truly irresistable experience.
- 08 Jun 2024
- Cook time 40 min
- Prep time 30 min
- 8 Servings
- 10 Ingredients
Choc-Orange Crepe Cake is a delightful dessert that combines the rich taste of chocolate with the fresh and zesty flavor of oranges. Layered with thin crepes, creamy ricotta cheese, and a touch of sweetened cream, this cake is not only visually stunning but also a treat for the taste buds. Perfect for special occasions or as a show-stopping dessert, it's sure to impress your family and friends.
Ingredients:
Instructions:
- In a large mixing bowl, combine the flour, cocoa powder, and sugar. Mix until well combined.
- In a separate bowl, whisk the 3 eggs. Then add the milk, orange juice, and 1 tbsp of orange zest, mixing thoroughly.
- Gradually incorporate the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps. Set the batter aside to rest for at least 30 minutes.
- Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour about 1/4 cup of batter into the center of the skillet, tilting and swirling the pan to evenly spread the batter into a thin layer.
- Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly browned. Flip the crepe and cook for an additional 1 minute until the other side is slightly browned.
- Transfer the cooked crepe to a plate and repeat the process until all the batter is used. Separate each crepe with parchment paper to prevent sticking.
- In a medium mixing bowl, add the orange juice (1 cup), 2 tbsp of orange zest, whipping cream, powdered sugar, ricotta cheese, and the remaining egg.
- Using a hand mixer or a whisk, blend the ingredients until smooth and creamy.
- Place the first crepe on a serving platter. Spread a thin layer of the filling mixture on the crepe, ensuring an even layer.
- Place another crepe on top of the filling and spread another thin layer of the filling mixture.
- Repeat the process, layering crepes and filling, until all the crepes are stacked.
- The topmost layer should be a crepe without any filling.
- Cover the crepe cake with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the filling to set.
- Before serving, you can dust the top with a light layer of powdered sugar and garnish with additional orange zest for a beautiful presentation.
- Slice the crepe cake into wedges and serve chilled.
Tips:
- Ensure the batter is smooth and free of lumps for the best crepes. You can use a blender to mix all ingredients together if preferred.
- Let the batter rest for at least 30 minutes before making the crepes. This helps the flour to fully absorb the liquids, resulting in a better texture.
- Using a non-stick pan for cooking the crepes will make flipping them easier and prevent sticking.
- Make sure the crepes are fully cooled before assembling the cake to prevent the cream from melting.
- Zest the orange carefully to avoid the bitter white pith, and mix it well into the batter for an even distribution of flavor.
- When whipping the cream, make sure the bowl and beaters are cold to achieve the best volume and texture.
Creating a Choc-Orange Crepe Cake requires careful layering and a bit of patience, but the result is a spectacular dessert that is worth the effort. The blend of chocolate and orange flavors, combined with the creamy textures, makes for a unique and indulgent treat. Serve it chilled for the best experience, and watch as your guests savour every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 1.94g | 5% |
| Sugar 27g | 28% |
| Fat | |
| Fat 10g | 12% |
| Saturated 5g | 17% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 100mg | 19% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.67ug | 28% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 0.80ug | 1% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.21mg | 11% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 290mg | 8% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.18mg | 11% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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