Chocolate Grand Marnier Crêpe Cake Food

CHOCOLATE & GRAND MARNIER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

GRAND MARNIER CREPE CAKE

Steps:

• Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
• Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot.
• Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next one).
• Cook until underside is golden and top is just set, about 15 to 45 seconds.
• Loosen edge of crepe with a rubber spatula (or one that is good with crepes), then flip the crepe over with your fingertips and cook for 15 seconds more.
• Transfer to a plate (make sure it is a big enough to hold a lot of crepes easily).
• Continue making crepes, brush the skillet with a little bit of butter or oil every time, and stacking on the plate.
• Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Center a crepe on a big serving plate and spread with 1/4 cup cream.
• Continue stacking crepes and spreading with cream, ending with a crepe.
• Chill, covered, for at least 4 hours and up to 24.

CHOCOLATE GRAND MARNIER CRêPE CAKE

Steps:

• Prepare the Crêpe batter:
• Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, cocoa powder, 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 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.
• Cook the Crêpe:
• Melt a little bit of butter in an 10-inch nonstick skillet over medium-high heat and let the pan get hot. Remove the pan from the heat and immediately add a 1/4 cup of the crêpe batter to one side of the pan. Don't use too much batter or you'll have thick crepes. Quickly tilt and swirl the pan to spread the batter evenly across the bottom of the pan.
• Return the pan to the heat and cook crêpe until just set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crêpe, gently grab it with your fingers, and quickly flip it over. Cook until just done on the other side, about 1 minute. Slide crêpe onto a rack to cool. Once crêpes are cool, transfer them to a plate. Continue with remaining batter, wiping out the skillet as needed and very lightly buttering it every few crêpes. You should have at least 20 crêpes.
• Make the Cream:
• Beat the pint of heavy cream, vanilla, confectioners sugar, zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Compile the Cake:
• Center a crêpe on a serving plate and spread with 3-4 T cream. Continue stacking crêpes and spreading with cream, leaving a 1/4-inch border. End with the best-looking crêpe. Using a large plate and press down on the top to solidify the layers. Chill, covered, at least 4 hours and up to 24.
• To serve, top with whipped cream, slivered almonds, and additional orange zest. Dust with powdered sugar and cocoa.

GRAND MARNIER CRêPE CAKE

Steps:

• Blend eggs, milk, 1/2 cup cream, and 1/2 teaspoon vanilla with flour, salt, 1/4 cup confectioners sugar, and 1 teaspoon zest in a blender until just smooth.
• Brush a 10-inch nonstick skillet lightly with some of melted butter, then heat over medium-high heat until hot. Pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is golden and top is just set, 15 to 45 seconds. Loosen edge of crépe with a heatproof rubber spatula, then flip crêpev over with your fingertips and cook 15 seconds more. Transfer to a plate. Continue making crêpes, brushing skillet with butter each time and stacking on plate.
• Beat remaining 2 1/2 cups cream, 1/2 teaspoon vanilla, 3/4 cup confectioners sugar, 1 teaspoon zest, and Grand Marnier in a large deep bowl with an electric mixer until cream holds stiff peaks.
• Center a crêpe on a serving plate and spread with 1/4 cup cream. Continue stacking crêpes and spreading with cream, ending with a crêpe. Chill, covered, at least 4 hours and up to 24.

CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE

Steps:

• Grand Marnier Sauce-- Mix butter and sugar heat in microwave oven on high for 1 minute.
• Add cream, Grand Marnier and orange zest.
• Heat for 2 minutes stir and heat for 1 more minute.
• Chocolate Mousse Filling-- Melt the chocolate.
• In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
• Whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
• Add remaining whipped cream and fold in, then chill, until ready to use.
• For the crepe batter-- whisk the eggs well then add the milk and whisk.
• Whisk in remaining ingredients.
• Let sit 20 minutes then strain.
• Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
• Repeat until all the batter is used.
• Let the crepes cool before filling.
• To fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
• Spoon some Grand Marnier Sauce around the crepes.
• Garnish with orange sections.

GRAND MARNIER MOUSSE CAKE

Steps:

• Place cake or lady fingers in the bottom of a springform pan.
• In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
• Remove from heat, and allow to cool completely.
• Stir in Grand Marnier.
• Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
• In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
• Stir over low heat until gelatin dissolves.
• In a food processor, blend sugar with orange zest for 1 minute.
• Add cream cheese; process until smooth (30 seconds).
• Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
• Using an electric mixer, whip cream until fluffy.
• With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
• Add whipped cream and pulse to combine (about 3 pulses).
• Pour mixture over cake; smooth surface.
• Refrigerate overnight.
• Garnish with whipped cream, orange segments, and mint leaves.
• Cut and serve.

GRAND MARNIER CAKE

Steps:

• Cream sugar and butter.
• Add egg yolks and 1 teaspoon Grand Marnier.
• Continue to beat. Sift flour, baking soda and baking powder.
• Add flour to mixture with sour cream, beginning and ending with dry ingredients.
• Add orange rind, walnuts and stiff beaten egg whites.
• Butter and flour an angle food cake pan.
• Bake at 350 degrees for 55 minutes.
• Spoon topping over baked cake while still in hot pan.
• Cool and invert onto serving plate.