Description
Chocolate crepe cake made with about 20 small crepes of 6 inch / 15 cm in diameter filled with a chocolate mascarpone whipped cream.
Ingredients
Crepe batter
- 250 g (2 cups) Flour - all-purpose
- 4 Eggs - room temperature
- 500 ml (2 cups) Milk
- 1 tablespoon Sugar
- 30 g (1/4 cup) Butter - unsalted and melted
- 1 teaspoon vanilla extract
- 1 pinch of salt
Chocolate mascarpone whipped cream
- 35 g (1/3 cup) cocoa powder - unsweetened
- 50 g (1/2 cup) confectioner's sugar - sifted
- 250 g (1 cup) Mascarpone cream - cold
- 250 g (1 cup) Heavy cream - Full fat and cold
Chocolate ganache :
- 50 g (2 oz) baking chocolate - semi-sweet
- 50 ml (1/4 cup) Heavy cream - Full fat
Homemade whipped cream
- 150 ml (2/3 cup) Heavy cream - Full fat and cold
- 1 tbsp. confectioner's sugar
Instructions
Crepe batter:
- Place the flour, sugar and salt in a large container and make a well in the center.
- Add the beaten eggs and vanilla to the well.
- While drizzling in the milk, whisk the ingredients to gradually incorporate the dry ingredients into the liquid ingredients until smooth.
- Add the melted butter and mix again.
- Blend with an electric mixer if necessary to smooth the batter.
Cooking the crepes:
- Heat a frying pan over medium heat and grease the pan with a little butter if necessary.
- Ladle the batter into the pan and cook the crepes for about 1-2 minutes on each side.
- Let the crepes cool completely.
Chocolate mascarpone whipped cream:
- First, combine the cocoa powder with the sifted confectioner's sugar.
- Then in a large container or in the bowl of your stand mixer, place the cold mascarpone, the confectioner's sugar and unsweetened cocoa powder mixture, and the vanilla extract.
- Blend with the whisk on medium speed for 1 to 2 minutes to loosen the mascarpone and obtain a smooth and homogeneous mixture.
- Then add the cold heavy cream and whisk, still at medium speed, for about 3 minutes until smooth and homogeneous.
Assemble the cake:
- Place a first crêpe on a flat plate and top with the mascarpone whipped cream using an angled spatula.
- Cover with a second crêpe and repeat this step for all the crêpes, making sure to line them up.
- Place your cake in the fridge for about 30 minutes to 1 hour.
Chocolate Ganache:
- Place the chopped chocolate with the heavy cream in a small bowl and heat in the microwave in 20-second increments to melt the mixture and until you have a liquid ganache.
Homemade whipped cream:
- Place the cold heavy cream and confectioner's sugar in a bowl and whip the whipped cream with a mixer until stiff.
- Fill a pastry bag with whipped cream with a decorating tip and decorate the top of the cake.
- Serve with the chocolate ganache.
Notes
Storage: in the refrigerator for about 3-4 days.
You can replace the chocolate mascarpone whipped cream with Nutella or jam.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: cake, crepes, dessert
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 10 g
- Sodium: 257.1 mg
- Fat: 25.9 g
- Carbohydrates: 28.5 g
- Protein: 8.4 g
- Cholesterol: 127.5 mg