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Chocolate crepe cake
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Prep Time:
125 minutes
Cook Time:
55 minutes
Total Time:
180 minutes
Create a stunning crepe cake with chocolate coffee filling that's both elegant and delicious.
Ingredients:
  • 250g plain flour
  • 20.00 gm caster sugar
  • 3 eggs, plus 3 egg yolks
  • 600ml milk
  • 40g unsalted butter, melted, plus extra melted butter to brush
  • Pure (thin) cream, to serve
  • 250g good-quality dark chocolate, roughly chopped
  • 50g unsalted butter, chopped
  • 150ml milk
  • 100ml thickened cream
  • 100ml strong black coffee (espresso)
  • 55g caster sugar
Instructions:
  • Blend together flour, sugar, eggs, yolks, and milk until silky. Let the mixture rest for 30 minutes, then gently fold in 40g of melted butter before cooking.
  • Preheat an 18cm crepe pan or non-stick frypan over medium-high heat. Brush with extra melted butter, pour in enough batter to cover the base, swirl to spread it out evenly, then pour out any excess. Cook for 45 seconds, flip and cook for 30 seconds more until golden. Repeat with more butter and batter until you have about 20 crepes, layering with baking paper in between. For storage, make the crepes ahead: wrap in foil and refrigerate for up to 2 days or freeze for up to 1 month. To use frozen crepes, simply defrost at room temperature for 1 hour.
  • Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Add butter, milk, cream, coffee, and sugar. Whisk until smooth and sugar dissolves. Remove from heat, cover, and let sit for 20-30 minutes to cool and thicken.
  • Prepare an 18cm springform pan by greasing it lightly. Set aside 1/3 cup of the filling for later use. Begin assembling the cake by placing a crepe in the pan and spreading a small amount of filling on top. Repeat this layering process, ending with a crepe on top. Cover the cake with foil and refrigerate for 1 hour before serving.
  • Preheat your oven to 180°C.
  • Preheat cake pan on a baking tray for 10 minutes. While it's heating, warm the remaining filling in a heatproof bowl over simmering water for 2-3 minutes. Drizzle the warm filling over the cake and serve with whipped cream.

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