Chocolate Crêpe Cake


Multiple, delecate layers of crepes can be found between light pastry cream. This cake is an elegant contribution to any dessert table.

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    Chocolate Glaze
    1 1/4 cupsHeavy Cream
    1 tbspCorn Syrup
    1-2 pinchesSalt
    10 ozsemi-sweet chocolate, finely chopped
    1/2 cupWhipping Cream, whipped
    3/4 cupNutella
    1/4 cupSugar
    1 pkg500 gSALERNO - Marscapone
    1 tbspVanilla Extract
    6 6 Eggs
    2 1/2 cupsWhole Milk
    1/2 tspSalt
    1/3 cupSugar
    1 1/2 cupsAll Purpose Flour
    8 ozsemi-sweet chocolate, finely chopped
    3/4 cupUnsalted Butter, cut into pieces, plus some of coating in the pan.
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    1. For the filling, place Salerno Mascarpone Cheese and sugar into a bowl. Cream until smooth. Add Nutella and beat until well combined. In a separate bowl whip cream until soft peaks form.
    2. Gently fold whipped cream into the Mascarpone mixture. Cover and set aside in the refrigerator.
    3. Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, one piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
    4. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl.
    5. Gradually add milk mixture to flour mixture, whisking until smooth.
    6. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
    7. Lightly coat an 8-inch crêpe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke.
    8. Remove pan from heat; pour about 2 tablespoons of batter into the pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat.
    9. Cook, flipping once, until edges are golden and centre is dry, about 30 seconds per side.
    10. Slide crêpe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crêpes can be refrigerated, covered, up to 1 day.
    11. Place a crêpe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons of filling. Top with another crêpe.
    12. Continue layering with filling and crêpes, using about 32 crêpes (or until cake reaches desired height), ending with a crêpe on top. Refrigerate until firm, about 15 minutes.
    13. To make the chocolate glaze, bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat.
    14. Add chocolate; swirl pan to cover completely with cream. Let stand to about 5 minutes. Stir until smooth. Let cool completely. Spoon 1/2 cup glaze on top of the cake, spreading to edges.
    15. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with fresh berries before serving.


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