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Mocha crepe torte with rich chocolate sauce
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Ingredients:
  • 190g rich dark cooking chocolate (Plaistowe brand), roughly chopped
  • 225ml thickened cream
  • 30.00 ml Tia Maria liqueur
  • 190g (1 1/4 cups) plain flour
  • 15.00 gm cocoa powder
  • 10.00 gm caster sugar
  • 560ml (2 1/4 cups) milk
  • 20.00 ml instant espresso coffee granules
  • 3 eggs, at room temperature, lightly whisked
  • 10g (2 tsp) butter, melted
  • 600g fresh ricotta
  • 200g mascarpone
  • 60g (1/4 cup) caster sugar
  • 50.00 ml Tia Maria liqueur
  • Extra milk (optional)
  • 40g (2 tbsp) butter, extra, to grease
Instructions:
  • In a saucepan over low heat, combine chocolate and cream. Stir until chocolate melts and the mixture is smooth, about 2 minutes. Remove from heat, then mix in Tia Maria. Pour into a heatproof jug and let it cool at room temperature for 1 1/2 hours until slightly thickened.
  • For crepes, sift together flour and cocoa in a large bowl. Add sugar and create a well in the center. Heat 80ml (1/3 cup) milk in a saucepan until lukewarm, about 30 seconds on medium-low heat. Dissolve coffee granules in the warm milk. In a measuring jug, combine coffee mixture, remaining milk, and eggs, whisking with a fork. Pour roughly 125ml (1/2 cup) of the milk mixture into the flour, gradually mixing with a wooden spoon. Keep adding the mixture until a thin batter forms and all the flour is combined. Whisk in melted butter until smooth using a balloon whisk. Cover with plastic wrap and let it sit at room temperature for 30 minutes.
  • In a bowl, combine ricotta, mascarpone, sugar, and liqueur. Using an electric beater, mix for 3 minutes until smooth. Refrigerate the mixture. Check the crepe batter's consistency; if it's too thick, add around 1 tablespoon of milk to reach a thin cream-like consistency.
  • Put extra butter in the center of a double layer of paper towel and wrap the butter by twisting the paper. Cover a large tray with non-stick baking paper.
  • Measure 2 tablespoons of crepe batter into a small cup. Heat a crepe pan or a 20cm non-stick frying pan over medium-low heat for 1 minute. Lightly rub a butter pouch over the pan. Pour the batter into the center of the pan, swirling quickly to evenly cover the base. Cook for about 1 minute until the edges slightly curl up and the crepe is light golden and lacy underneath. Use a metal spatula to flip the crepe and cook for another minute until light golden underneath. Transfer the crepe onto a lined tray, lacy-side up. Repeat with remaining batter, stacking the cooked crepes on the tray in small stacks. Cover loosely with greaseproof paper and let cool for 30 minutes.
  • To assemble, place a crepe with the lacy side up on a plate and generously spread with ricotta mixture, making sure to spread a little thicker on the outer edge. Drizzle with rich chocolate sauce, then top with another crepe. Repeat layering process, spreading filling and drizzling sauce on every second crepe, ending with a crepe on top. Cover with plastic wrap and refrigerate for 30 minutes. When ready to serve, cut the torte into 8 portions using a large sharp knife and arrange on plates. Drizzle with the remaining chocolate sauce and serve any extra sauce on the side.

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