Crepe Cake with Chocolate Filling makes a good dessert. It is very rich and will definitely be a hit with chocolate lovers. It is soft and the sweetness can be controlled by us. This recipe makes about 30 pieces of crepe of 24 cm diameter.
Crepe Ingredients:
- Dry Ingredients:
- 250 g all-purpose flour
- 100 g sugar or less
- 4 tsp baking powder
- 1/2 tsp salt
- Wet Ingredients:
- 475 ml milk
- 115 ml melted butter
- 2 eggs
- Add all the dry ingredients to a mixing bowl.
- Use a whisk to mix them up.
- Add the wet ingredients to the mixing bowl.
- Use the whisk to combine the dry and wet ingredients.
- Mix till a smooth batter is formed.
- Sift the batter to remove any impurities.
- Heat up a non-stick pan with a thin layer of oil. It is advisable to use a piece of kitchen towel, dap it with cooking oil and wipe the surface pan. This is to ensure an even layer of oil on the pan.
- Scoop the batter using a 1/2-cup measuring cup into the pan.
- Swirl the pan so that the batter covers the pan evenly. (If your batter is too thick, add a tablespoon of milk/water at a time till you have a runny batter.)
- Cover the pan.
- Fry the batter over low heat.
- When the lower part is cooked, flip the crepe over to cook the other side.
- Remove crepe from the pan onto a metal rack to cool down.
- Repeat the process till all the batter is used up.
- Chocolate Paste Ingredients:
- 180 g dark chocolate, chopped
- 120 g butter
- 40 g cocoa powder
- 100 g powdered sugar
- A pinch of salt if using unsalted butter
Method:
- Melt butter and chocolate in a pot.
- Once they have melted, add cocoa powder, powdered sugar and salt to the pot.
- Whisk them until the paste is smooth. The paste will thicken when cooled down. Heat it up to make it runny for easier spread.
Assembly:
- You may use a bowl almost the same size of the crepe or slightly smaller and knife to cut off the edge of the crepe if you wish to have a smooth edge. Otherwise, use the crepes as they are.
- Put a piece of crepe on a serving plate.
- Spread a thin layer of the chocolate paste evenly on the crepe using a spatula.
- Once done, place another piece of crepe on it and spread the chocolate paste on the crepe.
- Repeat this process till all the crepes have been used up.
- For the top layer, you may decorate it whichever way that you like, for example, you may sprinkle powdered sugar on it or you may pour chocolate ganache onto it or you may simply decorate it with some fresh fruits.
- It would be nice to serve the crepe cake cold. If you intend to do so, cover the crepe cake with a cling wrap securely ensuring that no air will get to it. Otherwise the cake will be hard.
