Saturday, August 2, 2014

Dark Chocolate Crepe Cake

This crepe cake was specially make for my hubby birthday. Though I used to bake, my hubby hardly eat my bakes as he is not a person who likes to eat cakes, pastry or cookies stuff. He is a typical chinese guy who love chinese food. And you will be suprised that this is the first time I baked a birthday cake for him. Since he love Haagen Dazs Chocolate Ice Cream, so I have decided to bake a chocolate crepe cake instead. Am so happy that he liked it very much.



Recipe Source: Martha Stewart

Ingredients

3/4 cup (171g) unsalted butter , cut into pieces and melted o
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 tsp salt
2 1/2 cups milk, room temperature
6 large eggs, room temperature

Fillings
Cocoa Powder
Whipping Cream
Chopped Fresh Cherries

Methods

- 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.
- Pour through a fine sieve.
- Refrigerate at least 2 hours.
- Lightly coat an non-stick pan with melted butter.
- Heat over medium heat until just starting to smoke.
- Remove pan from heat, pour about 2 tbsp 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.
- Place a crepe on a wire rack set over a rimmed baking sheet.
- Spread with about 3 tbsp of Cocoa filling.
- Top with another crepe, continue layering with the Cocoa filling and crepes.
- Spread a layer of filling on the top layer and sprinkled some cocoa powder.
- Decoate with some cherries.
- Refrigerate until firm, about 15 mins.






8 comments:

Jozelyn Ng said...

looks so tasty! happy birthday to your hubby!

Aunty Young(安迪漾) said...

Yes,agree with Jozelyn. Hmm....it looks so yummy! Can I have piece of it?

Cecilia Yap said...

Tks Jozelyn...This chocolate crepe is very rich..

Cecilia Yap said...

Tks Aunty Young...pls help yourself..glad my hubby liked it..

Luv Sweet and Savory said...

A lovely dark choc crêpe cake ... perfect with the cherries !

Cecilia Yap said...

Tks Karen...just nice cherries is on offer too..

joceline lyn said...

很赞o。

Cecilia Yap said...

The Joceline..