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Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream

大琼 Qiong Cooking

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Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream

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Melt in your mouth! Best ever Chocolate crepe cake! Super tasty like Ice cream. Delicious dessert for any occasion.

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Recipe

PRE TIME: 1 hr 15 min

COOKING TIME: 15 min

TOTAL TIME: 1 hr 30 min

4 SERVING

Ingredients:

Crepe:
2 Large Eggs
1.41 oz. Butter
0.35 oz. Cocoa powder
14.1 oz. Milk
1/4 cup Sugar
2.82 oz. Cake flour
Chocolate Cream：
2.82 oz. Chocolate chips
1.9 oz. Sugar
23 oz. Heavy whipping cream

Directions:

Prepare 2 eggs, beat them, and set them aside.

Then prepare 40g melted butter and add 10g cocoa powder. First, blend it with melted butter.

A total of 400g of milk is needed to make crepes. First, take 200g milk and pour it into the pot, add 50g sugar. Heat on medium heat for 3 minutes, stir to melt the sugar. Pour the heated milk into the basin Then add the melted chocolate butter. Stir evenly with an egg whisk Then add the remaining 200g of milk and mix well. At this time the temperature of the liquid will drop a little.

Sift in 80g low-gluten flour at this time. Continue to stir evenly with an egg whisk. Then pour in the 2 eggs that were beaten up. The batter becomes thicker after being added.

There are still many small flour particles, It doesn't matter, I'll sift it. It is generally recommended to filter 2-3 times so that the batter. Obtained is more delicate. Cover the filtered batter with plastic wrap and put it in the refrigerator for 1 hour.

The crepes made this way are more delicate. Take out the refrigerated batter after 1 hour. At this time the starch has settled in the basin, stir it.

Now let’s bake the crepes and heat with a small fire. The best temperature of the pot is around 130°C. At this time, scoop in a spoonful of batter. Turn the pot to spread the batter evenly on the bottom of the pot. Then pour the excess batter back into the basin You can hang the extra part of the edge with a scraper. Bake for 2 minutes, it will be done with big bubbles.

Put the pot upside down on the cooling rack and the crepes will fall off automatically. Spread it out and let it cool. After all the crepes are done, trim the edges. Cover with plastic wrap after cutting to prevent air drying.

Take 80g dark chocolate chips and add 100g light cream. Place in the microwave to heat for 40 seconds to melt the chocolate. Then stir well with an egg whisk. Stir well and set aside to cool for later use.

Take 550g whipped cream and add 55g sugar. Whisk with an electric whisk until a slight texture appears. Now add the cold chocolate paste. Then use an electric whisk to beat to 80-90% percent.

The remaining work is to put together the layer cake. Still follow the order of a crepe and a layer of cream. Use a spatula to scrape off the excess cream on the side. Spread a layer of buttercream on top to wrap the cake. Final smoothing. If there is excess cream, squeeze a circle on the top as a decoration. It is recommended to keep the finished cake in the refrigerator for more than 2 hours before enjoying it.

Sprinkle some cocoa powder on the top, cut open and enjoy.