Dark Chocolate Mille Crepe Cake
Equipment
- Crepe maker
Ingredients
CREPE
- 200 g all-purpose flour
- 20 g cocoa powder
- 30 g icing sugar
- 30 g melted butter
- 600 ml milk
- 4 eggs
- 1/4 tsp salt
- 1 tsp instant coffee optional
FILLING
- 400 g whipping cream
- 70 g icing sugar
GANACHE
- 100 g dark chocolate coin room temperature
- 50 g whipping cream
Instructions
- Place butter in a small bowl. Place this small bowl in a larger bowl filled with hot water to melt the butter making sure no water gets into the bowl of butter.
- In a separate large bowl, whisk eggs, icing sugar and salt.
- Add flour and cocoa powder.
- Add milk and continue whisking.
- To enhance the chocolate flavor, add a teaspoon of coffee. This is optional though. You may skip this part if you don't want to have coffee in your cake.
- Add melted butter into the batter.
- If you don't have a crepe maker, you can use a non-stick pan to make this. Heat the pan before pouring a spoonful of batter and spread it into a thin layer.
- Preheat the crepe maker. Strain the batter. Dip crepe maker into the batter.
- It takes close to a minute for the crepe to cook.
- Once the crepe is cooked, loosen the edges before tipping it out onto a plate.
- Repeat until all batter is used up.
- To prepare the filling, whisk whipping cream until fluffy. Add sugar.
- Assemble by alternating between crepe and cream.
- Melt dark chocolate coins. Add cream.
- Pour chocolate ganache onto the cake.
- Refrigerate overnight for the filling to set.
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