The Best Chocolate Crepe Cake Recipes Ideas. Let batter stand for about 10 minutes to allow bubbles to dissipate. This chocolate crepe cake should probably be called ganache cake because it’s 50% chocolate ganache.
Chocolate Hazelnut Crepe Cake Recipe NYT Cooking from cooking.nytimes.com
Preheat a crepe pan over medium heat. In a bowl, whisk flour, cocoa powder, and sugar. Start by spreading a thin layer of whipped chocolate cream on a cake board.
To Make Hazelnut Pastry Cream:
Pour about 2 tablespoons batter into pan, swirling to cover bottom. Stir in milk, add flour mixture and mix well. Continue to layer a single crêpe and 2 tablespoons.
Whisk The Warm Spread Into The Pastry Cream, And Continue To Whisk Until It Is Lump Free.
Stack 3 crêpes on a serving plate and spread with 2 tablespoons of hazelnut pastry cream. Make sure to cover the whole surface of the crepe, as otherwise your cake may end up wonky. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe.
In A Large Bowl, Mix Together The Eggs With Sugar And Vanilla Extract.
Pour a small amount of batter (a little less than ¼ cup for an 8 inch / 20 cm pan) and quickly swirl the pan so the batter evenly coats the pan. For the chocolate cake, whisk the eggs and sugar together in the bowl until light and fluffy, then slowly add the melted butter. Cook for 1 minute or until the top dries out.
Preheat The Oven To 180°C/Gas Mark 4 And Line A Deep Baking Tray With Baking Parchment.
Let batter stand for about 10 minutes to allow bubbles to dissipate. To assemble the cake, lay first crepe on the serving plate and spread with 2 tablespoons chocolate mousse. Chill the cake in fridge for 2 hours.
Chill In The Fridge For Half An Hour.
Serve and enjoy your chocolate crepe cake. Repeat layering and filling the cake with the remaining crepes and whipped cream. Cover with plastic wrap and chill for at least 2 hours.
