Chocolate crepe cake
Indulge in the ultimate decadence with our Chocolate Crepe Cake recipe! Featuring layers of delicate crepes made from all-purpose flour, sugar, and eggs, this cake is filled with rich dark chocolate and smooth cream, enhanced with a hint of espresso. Perfect for any special occasion or a luxurious treat. Easy to follow and utterly delicious!
Cook time 55 min
Prep time 125 min
Ingredients:
2 cups all-purpose white wheat flour1/4 cup sugar
3 eggs
3/4 cup milk (1% fat)
1/4 cup butter
1 cup dark chocolate
1/2 cup heavy whipping cream
1/2 cup espresso coffee
Indulge in the ultimate dessert experience with this decadent Chocolate Crepe Cake. Layer upon layer of delicate crepes are enveloped in rich dark chocolate ganache, creating a dessert that's as stunning as it is delicious. This recipe combines the smooth texture of crepes with the intense flavor of dark chocolate, resulting in a treat that's perfect for any special occasion or simply to satisfy a chocolate craving.
Instructions:
- In a large mixing bowl, whisk together the flour and sugar.
- In a separate bowl, beat the eggs and then gradually incorporate into the flour mixture.
- Slowly add the milk to the mix, stirring continuously until you get a smooth batter.
- Finally, mix in the melted butter until fully combined.
- Let the batter rest for about 30 minutes to allow the flour to fully hydrate.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a bit of butter.
- Pour about 1/4 cup of batter into the pan, swirling it around to form a thin, even layer.
- Cook for about 1-2 minutes until the edges start to lift and turn golden. Flip carefully and cook the other side for another 1-2 minutes.
- Transfer the cooked crepe to a plate and repeat with the remaining batter. Stack the crepes with parchment paper between them to prevent sticking.
- In a heatproof bowl, combine the dark chocolate and heavy whipping cream.
- Heat the mixture over a pot of simmering water (double boiler method) or microwave in short intervals, stirring frequently until the chocolate is melted and smooth.
- Stir in the espresso coffee until fully incorporated. Let the ganache cool slightly until it thickens to a spreadable consistency.
- Place one crepe on your serving plate. Spread a thin layer of the chocolate ganache over the crepe.
- Lay another crepe on top and repeat the process, continuing to alternate between crepes and ganache until you use all the crepes. Finish with a layer of ganache on top.
- You might have some ganache left over, which you can use to drizzle over the top or serve on the side.
- Refrigerate the assembled cake for at least 1 hour to let the layers set and make it easier to slice.
- Slice the cake with a sharp knife and serve chilled. Enjoy!
Tips:
- Ensure that the batter is smooth and lump-free for perfectly thin and delicate crepes.
- Let the crepe batter rest for at least 30 minutes before cooking to allow the gluten to relax.
- Use a non-stick pan to make flipping the crepes easier and to prevent sticking.
- Spread the chocolate ganache evenly between the crepe layers for consistent flavor in every bite.
- Chill the cake in the refrigerator for at least an hour before serving to help it set and make slicing easier.
This Chocolate Crepe Cake is a show-stopping dessert that is sure to impress your family and friends. The layers of tender crepes and luscious chocolate ganache create a harmonious blend of textures and flavors that are truly irresistible. Follow these steps and tips to create a dessert masterpiece that will leave everyone asking for seconds. Enjoy your delicious creation!
Nutrition per serving
8 ServingsCalories 280kcal
Protein 10g
Carbohydrates 44g
Fiber 4.10g
Sugar 15g
Fat 27g
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