Chocolate Crepe Cake Food

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DECADENT CHOCOLATE CREPE CAKE



Decadent Chocolate Crepe Cake image

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. -Tina Sawchuk, Ardmore, Alberta

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 8 servings.

Number Of Ingredients 21

3/4 cup unsalted butter, cubed
8 ounces bittersweet chocolate, coarsely chopped
6 large eggs
2-1/2 cups whole milk
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
WHITE CHOCOLATE BUTTERCREAM:
8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/4 cups sugar
1 teaspoon cream of tartar
8 large egg whites
2 cups unsalted butter, softened
2 teaspoons vanilla extract
SEMISWEET CHOCOLATE GANACHE:
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2-1/2 teaspoons corn syrup
1/8 teaspoon salt

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.

Nutrition Facts : Calories 781 calories, Fat 56g fat (31g saturated fat), Cholesterol 179mg cholesterol, Sodium 192mg sodium, Carbohydrate 66g carbohydrate (53g sugars, Fiber 2g fiber), Protein 10g protein.

CHOCOLATE CREPES



Chocolate Crepes image

Provided by Food Network

Categories     dessert

Time 35m

Yield 12 crepes

Number Of Ingredients 12

1 cup/250 ml milk
1 1/2 ounces/40 g 70-percent dark chocolate
1 tablespoon butter
2 eggs
1/4 cup/55 g sugar
1 teaspoon vanilla extract
1 cup/125 g flour
8 ounces/225 g 70-percent dark chocolate, finely chopped
1 cup/250 ml 35-percent whipping cream
Banana, sliced, for serving
Strawberries, sliced, for serving
Sweetened cinnamon-flecked whipped cream, for serving

Steps:

  • For the crepes: Put the milk, chocolate and butter in a saucepan and heat to melt. Beat the eggs with the sugar in a bowl. Add the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug and let sit for 30 minutes. Add more milk or water if necessary to give the consistency of thin cream. Fry the crepes in a nonstick pan. If you do not have a nonstick pan use a bit of oil.
  • For the chocolate sauce: Put the chocolate and cream together in a saucepan and heat, gently, until the chocolate has melted and the mixture is very smooth. Thin, as needed with more cream. Serve hot.
  • To serve: Fill the crepes with sliced banana or strawberries and sweetened cinnamon-flecked whipped cream. They look best folded over into a triangle. Drizzle chocolate sauce over top.

CHOCOLATE CRêPE CAKE



Chocolate Crêpe Cake image

Enjoy layer upon layer of richness with our Chocolate Crêpe Cake. Our Chocolate Crêpe Cake is made with ready-to-use crêpes and instant pudding mix.

Provided by My Food and Family

Categories     Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 5

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 ready-to-use cr?ªpes
3 oz. BAKER'S Bittersweet Chocolate

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
  • Place 1 crêpe on serving plate; spread with 1/4 cup pudding mixture, completely covering crêpe with pudding mixture. Repeat layers with remaining pudding mixture and all but 1 of the remaining crépes. Cover with remaining crépe.
  • Refrigerate 1 hour or until firm.
  • Microwave chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min.
  • Pour chocolate mixture over dessert. Refrigerate 20 min. or until chocolate mixture is firm.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.6591 g, Sugar 0 g, Protein 3 g

CHOCOLATE-PUMPKIN CREPE CAKE



Chocolate-Pumpkin Crepe Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 to 12 servings

Number Of Ingredients 20

1 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 3/4 cups whole milk
4 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup sugar
2 large eggs
3 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup whole milk
1 1/4 cups pure pumpkin puree
1 cup cold heavy cream
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Steps:

  • Make the crepes: Combine the flour, cocoa powder, sugar, pie spice, salt, milk, melted butter, eggs and vanilla in a blender. Blend, scraping down the sides occasionally, until smooth. Transfer the batter to a bowl; cover and let sit 1 hour.
  • Make the filling: Whisk the sugar, eggs, cornstarch, pie spice, vanilla and salt in a medium bowl. Combine the milk and pumpkin in a medium saucepan and cook over medium heat, whisking, until steaming. Gradually whisk in the egg mixture and bring to a boil, whisking constantly, until very thick. Strain the filling through a fine-mesh sieve into a medium bowl, pushing it through with a rubber spatula. Place a piece of plastic wrap directly onto the surface and refrigerate 2 hours.
  • Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Working in three batches, fold the whipped cream into the filling until combined. Refrigerate until firm, at least 1 hour.
  • Make the crepes: Line a baking sheet with parchment paper. Heat an 8-inch nonstick skillet over medium heat until hot; lightly brush with melted butter. Add about 3 tablespoons batter and swirl to coat the bottom of the pan. Cook until the crepe is dry on the bottom and set on top, 2 to 3 minutes. Carefully flip and cook 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make about 20 crepes, brushing the pan with more butter and stacking the crepes as you go. (Don't worry if a few tear; they can be layered in the center of the cake.)
  • Assemble the cake: Lay a crepe on a plate or cake stand and spread with 2 to 3 tablespoons of the pumpkin filling, spreading it to the edges. Top with another crepe and repeat with another layer of the pumpkin filling. Layer the remaining crepes and filling, ending with a crepe. Refrigerate the cake at least 6 hours or overnight.
  • Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let sit 5 minutes, then whisk until melted and smooth. (If the chocolate is not fully melted, microwave in 15-second intervals.) Let sit until thickened but still pourable, about 5 minutes. Pour the ganache over the crepe cake, letting the excess drip down the side, then gently smooth the top with a small offset spatula. Let the chocolate set, about 15 minutes. Run a sharp knife under hot water to slice.
  • For clean slices, run a sharp knife under hot water and wipe dry before cutting.

MILLE CREPE CAKE RECIPE BY TASTY



Mille Crepe Cake Recipe by Tasty image

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Provided by Jody Duits

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
⅔ cup cocoa powder
7 tablespoons sugar
4 cups whipped cream
1 cup heavy cream
4 tablespoons sugar
6 oz chocolate
1 tablespoon butter
¼ cup powdered sugar, optional for topping

Steps:

  • Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
  • In the same pot, warm the milk. Remove from heat.
  • In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
  • Gradually mix in butter and warm milk. Chill.
  • On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
  • Cool crepe. Repeat until all of the crepe batter is used.
  • Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
  • For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
  • Spread over the crepe cake.
  • Top with sifted powdered sugar (optional).
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 58 grams, Fat 42 grams, Fiber 3 grams, Protein 16 grams, Sugar 35 grams

DARKEST CHOCOLATE CREPE CAKE



Darkest Chocolate Crepe Cake image

The decorative nuts are dipped in caramelized sugar and hung in bat fashion-upside down-so the sugar streams and hardens into the best candy on the block.

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling
Chocolate Glaze for Darkest Chocolate Crepe Cake
1/4 cup coarsely chopped hazelnuts, toasted
Candied Hazelnuts for Darkest Chocolate Crepe Cake

Steps:

  • Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
  • Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. 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.
  • Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
  • Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
  • Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
  • Spoon 1/2 cup glaze on top of the cake, spreading to edges. 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 toasted and candied hazelnuts.

CHOCOLATE ECLAIR CREPE CAKE



Chocolate Eclair Crepe Cake image

Make and share this Chocolate Eclair Crepe Cake recipe from Food.com.

Provided by Boomette

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 11

2 2/3 cups flour, divided
3 1/4 cups whole milk, divided
6 large eggs, divided
1 1/2 teaspoons pure vanilla extract, divided
1/2 teaspoon salt
1 cup heavy cream
1 cup sugar, divided
1 tablespoon dark rum
4 tablespoons unsalted butter
3 ounces bittersweet chocolate, finely chopped
1 tablespoon light corn syrup

Steps:

  • Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
  • In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
  • Cook over medium heat until steaming, 2 minutes.
  • In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
  • Whisk in the remaining 2/3 cup flour until smooth.
  • Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
  • Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
  • Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
  • In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
  • Add 1/3 cup chilled crêpe batter and swirl to coat the pan.
  • Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
  • Turn out onto a rack to cool.
  • Repeat with the butter and remaining batter to make 10 crêpes.
  • Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
  • Repeat with the remaining crêpes and pastry cream, ending with a crêpe.
  • Refrigerate.
  • In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
  • Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
  • Refrigerate for at least 1 hour or up to 2 days before slicing.

Nutrition Facts : Calories 424.1, Fat 19.2, SaturatedFat 10.9, Cholesterol 164.3, Sodium 204.9, Carbohydrate 51.9, Fiber 0.9, Sugar 24.9, Protein 10.2

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE



Crepe Cake With Espresso Chocolate Glaze image

Not a cake but a large stack of crepes, this dessert is delicious but not overly sweet. The crepes are mildly chocolate-flavored, but the majority of the flavor comes from the glaze.

Provided by Hannah Verrinder

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 18

3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sugar
1/4 cup melted butter or 1/4 cup vegetable oil
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon vanilla
4 cups milk
4 eggs
3 ounces unsweetened baking chocolate
1/2 cup cocoa, sifted
1 1/4 cups sugar
1 cup hot water
3 teaspoons espresso powder
1 dash salt
1/2 cup butter
1/2 cup powdered sugar (approximate)
cooking spray

Steps:

  • Combine all crepe ingredients in a blender and blend until smooth.
  • Allow batter to rest in the refrigerator at least half an hour.
  • In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
  • In a medium saucepan, melt chocolate over medium-low heat.
  • Add remaining ingredients and whisk thoroughly until smooth.
  • Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
  • Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
  • Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
  • Cook crepe until edges barely start to peel away from pan.
  • Gently slide a long metal offset spatula under the crepe and flip it over.
  • Cook crepe just another minute and slide onto a plate.
  • Spread crepe with a thin layer of glaze.
  • Cook another crepe, stack on top of the first, and spread with a bit of butter.
  • Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
  • Repeat this sequence until batter runs out, leaving top crepe bare.
  • Spread remaining glaze over top crepe and allow it to drip down the sides.
  • Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

CHOCOLATE HAZELNUT CREPE CAKE



Chocolate Hazelnut Crepe Cake image

Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges. And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though, to make and assemble. Just keep the image of the gorgeous final product in your mind as you work.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 6h

Yield 8 to 10 servings

Number Of Ingredients 21

4 large eggs plus 2 large egg yolks
2 cups/473 milliliters whole milk
1/2 cup/118 milliliters heavy cream
1 cup/145 grams all-purpose flour
1 cup/90 grams hazelnut meal
1/4 cup/50 grams sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
4 tablespoons/57 grams unsalted butter, melted, plus more butter for greasing pan
6 ounces/170 grams high-quality chocolate, 64 percent cocoa, finely chopped
1/3 cup/67 grams sugar
1/3 cup/40 grams cornstarch
1/4 cup/25 grams good quality cocoa powder
Pinch kosher salt
2 1/2 cups/591 milliliters whole milk
6 large egg yolks
2 tablespoons/29 grams unsalted butter
3 tablespoons/45 milliliters brandy or strong coffee
1 cup/236 milliliters heavy cream, whipped to soft peaks
3 tablespoons/27 grams chopped, toasted hazelnuts
Cocoa powder, for dusting

Steps:

  • Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.
  • Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.
  • Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.
  • Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don't want to use too much batter or you'll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.
  • Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)
  • To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.
  • To serve, top with whipped cream, nuts and dust with cocoa.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 47 grams, Fat 42 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 20 grams, Sodium 208 milligrams, Sugar 19 grams, TransFat 0 grams

CHOCOLATE CREPE CAKE WITH SALTED CHOCOLATE ORANGE SAUCE



Chocolate Crepe Cake with Salted Chocolate Orange Sauce image

A delicious cake that combines flavors that everyone loves--chocolate and orange.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 1h15m

Yield 6

Number Of Ingredients 15

2 cups milk
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
6 teaspoons confectioners' sugar
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon Diamond Crystal® Kosher Salt
2 tablespoons butter
9 ounces 70% dark chocolate, chopped
1 ½ cups heavy cream
6 fluid ounces orange juice concentrate, undiluted
¼ cup sugar
1 teaspoon vanilla
¼ teaspoon Diamond Crystal® Kosher Salt
2 cups heavy whipping cream

Steps:

  • Mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and Diamond Crystal® Kosher Salt in a large mixing bowl until smooth and well blended.
  • Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes.
  • For Chocolate Orange Sauce, place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate, vanilla, sugar and Diamond Crystal® Kosher Salt; stir until thoroughly mixed.
  • Whip 2 cups whipping cream in a bowl until stiff.
  • To assemble the cake, place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes, ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving.
  • To serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce.
  • Optional garnishes: Peeled orange sections, mint sprigs, or shaved chocolate.

Nutrition Facts : Calories 1034.9 calories, Carbohydrate 85.3 g, Cholesterol 271 mg, Fat 73.6 g, Fiber 6.3 g, Protein 15.5 g, SaturatedFat 38.8 g, Sodium 302.6 mg, Sugar 48.7 g

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This chocolate crepe cake should probably be called ganache cake because it’s 50% chocolate ganache. It’s decadent and indulgent. It’s decadent and indulgent. If you have an hour of your life to dedicate to this cake, prep to finish then I would say you should definitely give this cake a try because the thrill you will get when you first slice this cake and see all of the …
From flypeachpie.com


CHOCOLATE ORANGE CREPE CAKE | CANADIAN LIVING
Orange Chocolate Sauce: In saucepan, melt together chocolate, cream and butter over medium-low heat, stirring, until smooth, about 5 minutes. Stir in liqueur. Let cool for 20 minutes. (Make-ahead: Store in airtight container for up to 5 days. Rewarm in microwave on high for 30 seconds, stirring to smooth.) Pour over cake; sprinkle with candied ...
From canadianliving.com


CHOCOLATE CREPE CAKE | TASTY KITCHEN: A HAPPY RECIPE ...
Preparation. In a food processor, mix butter, milk, eggs, flour, cocoa powder, salt and sugar until smooth. Cover batter with plastic wrap and refrigerate for 1 hour or up to 2 days. To make the mousse filling, whisk whipping cream until firm peaks form. Fold in melted chocolate and gently mix until incorporated. Chill in refrigerator.
From tastykitchen.com


CHOCOLATE CHEESECAKE CREPE CAKE - FIESTA FRIDAY - FOOD
Place a non-stick 6-inch pan over medium heat. Add a little browned butter. Pour ¼ cup batter and swirl to cover the surface. Cook until the bottom just begins to brown, and the top dry, about 60 seconds, then carefully lift an edge and flip the crepe with a spatula. Cook the other side for about 10 seconds.
From fiestafriday.net


SALTED CARAMEL CHOCOLATE CREPE CAKE - THE FLAVOR BENDER
This chocolate crepe cake has several components (but overall, the recipe is easy), Chocolate crepes; Salted caramel diplomat cream; Chocolate ganache (to cover the cake) Salted caramel sauce (to pour on top or serve on the side – this is optional). Making the chocolate crepes. I made this salted caramel chocolate crepe cake with 16 layers of ...
From theflavorbender.com


10 BEST CREPE CAKE RECIPES - YUMMLY
The Best Crepe Cake Recipes on Yummly | Chocolate-hazelnut Crepe Cake, Crepe Cake With Lemon Cream, Crepe Cake Recipe - And A Genius Crepe Cake Technique
From yummly.com


CHOCOLATE CRêPE CAKE - WILLIAMS FOOD EQUIPMENT
Chocolate Crêpe Cake Makes one 8-inch cake - Serves 8-10 Chocolate Crêpe Ingredients: Makes about 30 (8-inch) crepes 12 eggs 5 cups whole milk 1/2 teaspoon Kosher salt 2/3 cup unsweetened cocoa powder 2/3 cup sugar 1 tablespoon vanilla extract 1 cup butter, melted 3 cups flour Canola oil for coating the cooking surface Vanilla Custard Filling Ingredients: Makes …
From williamsfoodequipment.com


TOP 10 DELICIOUS CREPE CAKE RECIPES FOR ANY OCCASION
via aspicyperspective.com. The lemon ricotta crepe cake is the kind of dessert you want to eat at the end of the day. Just one piece of this cake won’t be enough because of its deliciousness! What makes this crepe cake so delicious is the ricotta cream filling and the strawberry sauce on top. This amazing recipe will get you 12-18 slices, and you’ll need about …
From topinspired.com


WHITE CHOCOLATE CREPE CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
Let batter stand for about 10 minutes to allow bubbles to dissipate. Preheat an 8 or 9-inch non-stick crepe pan or frying pan over medium heat. Add 1/4 cup of batter at a time to the pan, tilting the batter around the pan to form the crepe. After 1 minute, turn the crepe over and cook for additional 30 seconds.
From tatyanaseverydayfood.com


BLACK FOREST CREPE CAKE • ELECTRIC BLUE FOOD - KITCHEN ...
Combine the eggs, flour, milk, granulated sugar, cocoa powder and vegetable oil in a blender and mix until homogeneous. Warm a crepe pan and when hot pour in a ladleful of crepe batter. Cook on medium-high heat until the top looks set and the edges of the crepe naturally peel off the pan (about 2 minutes).
From electricbluefood.com


CHOCOLATE CREPE CAKE ROLL – A KITCHEN HOOR'S ADVENTURES
Take your traditional crepe cake and turn it on its side! Chocolate Crepe Cake Roll is a fun and different twist on both a cake roll and a crepe cake. This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
From akitchenhoorsadventures.com


CHOCOLATE CREPE CAKE - CATHERINE ZHANG
Chocolate ganache. Heat the cream in a small saucepan or microwave until steaming. Pour the cream over the chopped chocolate and cover with a plate/lid. Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth. Set aside to cool as you assemble the cake.
From zhangcatherine.com


CHOCOLATE CREPE CAKE - COOK N' SHARE
Trim the crepes using a glass or a bowl into circles. Chill until completely cooled. Add the cream and sugar to mixing bow and beat until stiff peaks. Spread onto each layer of the crepes. Dust the top with confectioner’s sugar. Chill in the fridge for half an hour. Serve and enjoy your chocolate crepe cake. 3.2.2885.
From cooknshare.com


THECOOKINGPOT - DELICIOUS CHOCOLATE CREPE CAKE #SHORTS ...
Delicious chocolate crepe cake #shorts #thecookingpot #recipes #health #food
From facebook.com


CHOCOLATE CREPE CAKE - EMMA FONTANELLA
Set aside for 5 minutes and make the frosting. Preheat a lightly greased non-stick pan over medium heat. Pour a small amount of batter (a little less than ¼ cup for an 8 inch / 20 cm pan) and quickly swirl the pan so the batter evenly coats the pan. Cook for 1 minute OR until the top dries out. Flip the crepe and cook for another 30 seconds.
From emmafontanella.com


CHOCOLATE CREPES CAKE: AN INDULGENT RECIPE TO TRY NOW!
1 tsp vanilla. Chocolate ganache: 250g dark chocolate. 250ml (1.06 cup) heavy cream. METHOD. Mix ingredients for dough and fry pancakes. Mix all the ingredients for the cream and beat with a mixer. Form a Crepe cake by alternately laying out pancakes with cream. Top with cooked chocolate ganache.
From video.cookist.com


CHOCOLATE MOUSSE CREPE CAKE - SWEET & SAVORY
This beautiful chocolate mousse crepe cake is made of 20+ layers of delicate chocolate crepes filled with rich chocolate mousse filling and topped with festive red pomegranates. 5 from 3 votes. serves: 6 -8 servings. Prep: 1 hour.
From sweetandsavorybyshinee.com


CHOCOLATE CREPE CAKE RECIPES ALL YOU NEED IS FOOD
CHOCOLATE CREPE CAKE RECIPES More about "chocolate crepe cake recipes" CHOCOLATE CAKE RECIPES | ALLRECIPES ... 27/03/2014 · Hi Maura, we’d suggest one of our gluten-free chocolate cake recipes if wanting to use almond flour. Otherwise, all purpose would be your best bet here. We haven’t tried coconut sugar in this recipe, but it should be …
From stevehacks.com


CHOCOLATE CREPE CAKE - DAILYKITCHENRECIPES.COM
4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes.
From dailykitchenrecipes.com


HOW TO MAKE A CREPE CAKE - THE SPRUCE EATS
Every crepe cake needs to start with the perfect crepe batter. Our crepe recipe has sugar and a little vanilla to make the batter more sweet than savory, which is perfect when you are making a cake. Crepe Ingredients: 1 cup of flour; 3/4 cup of milk; 1/2 cup of water; 2 large eggs; 3 tablespoons of salted butter (melted and cooled) 1/2 teaspoon ...
From thespruceeats.com


EASY AND DELICIOUS NO BAKE CHOCOLATE CREPE CAKE - THIS ...
Assemble the cake: Place one crepe on a cake stand/plate and spread 2-3 tablespoons of the chocolate cream evenly across the top almost to the edge. Top with another crepe and an equal amount of the chocolate cream filling. Repeat this stacking and filling process until all of the layers have been stacked. Top the last crepe with the remaining ...
From thismessisours.com


CHOCOLATE CREPE CAKE - ANNA BANANA
The cake is covered in chocolate ganache to give it the perfect finish, but the basic version can be as simple as just crepes and chocolate cream. It may look like a time- consuming and lengthily recipe, but trust me, it's not! With a bit of patience & planning ahead, this recipe will be easy as taking candy from a baby (not that I encourage this sort of behaviour).
From annabanana.co


HARMONY RETRO CAKE, CREPES AND FRUITS - BAKE-STREET.COM
In a large bowl, add the eggs, sugar and milk. Mix with a whisk until homogenized. Incorporate salt, flour and cocoa, previously sifted, and mix again until a homogeneous mixture is obtained. Add melted butter, mix again until it is completely integrated. Pour the water, little by little and mixing at the same time.
From bake-street.com


CREPE CAKE WITH CHOCOLATE GANACHE - FOOD FAITH FITNESS
Place the crepe batter into the refrigerator for at least an hour. In a medium pot, combine the whipping cream, 3/4 cup BAILEYS Coffee Creamer and light corn syrup over medium heat. Bring the mixture to just boiling and remove from heat. Add in the chopped chocolate and let stand for 30 seconds.
From foodfaithfitness.com


CRêPE CAKE LAYERED WITH FRUITS AND CHOCOLATE - HEALTHYUMMY ...
Let batter rest for 10 minutes. Heat a crêpe pan on medium high heat and coat with a bit of coconut oil. Scoop one ladle batter into the center of the pan and quickly swirl the pan to evenly coat the bottom. Cook for 2-3 minutes, until the edges of the crêpe is starting to golden brown. Flip the crêpe and cook the other side for 1 minute.
From healthyummyfood.com


CHOCOLATE AND PEANUT BUTTER CREPE CAKE - PINT SIZED BAKER
Chocolate Crepe Cake-Dieter’s Downfall 2. Banana Streusel Bread-The First Year Blog 3. Red Velvet Hot Cocoa-Heather’s French Press4. Soft Orange Cookies-Jellybean Journals 5. Toffee Chocolate & Eggnog Bark-Just Us Four 6. Raspberry Champagne Cupcakes – Living Better Together 7. White Chocolate Chip Granola Bars-Inside Bru Crew Life 8. Salted …
From pintsizedbaker.com


CHOCOLATE ICE CREAM CREPE - KOREAN STREET FOOD - YOUTUBE
Making Chocolate Ice Cream Crepe - Korean Street Food How to make Chocolate Ice Cream Crepe - Korean Street Food #food#streetfood#koreanstreetfood#koreanfood...
From youtube.com


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