Chocolate Crepe Cake
Ingredients
- 166.7 gWheat flour (sifted)
- 2.7 pcEgg (whole)
- 333.3 mlWhole milk
- 33.3 gUnsalted butter (melted)
- 20 gWhite sugar
- 0.7 pinchGray sea salt
- 166.7 gDark chocolate (chopped)
- 166.7 mlCream (liquid)
- 0.7 pcVanilla bean (split and scraped)
Method
Thin layers of crepes alternated with an intense chocolate ganache. The slice reveals clean, regular layers for a melting and silky texture.
- 1
In a mixing bowl, combine flour, sugar, and salt. Whisk in the eggs one by one, then gradually pour in the milk while whisking the center to prevent lumps. Add the melted butter. The batter should be smooth and coat the ladle.
- 2
Heat a lightly buttered pan. Pour a ladle of batter and spread evenly. Cook until the edges crisp up and release, then flip. The crepes should be flexible and lightly golden.
- 3
Boil the cream with the split vanilla bean. Pour over the chopped dark chocolate in three additions. Stir with a spatula starting from the center to create a glossy, smooth emulsion.
- 4
On a flat plate, place a crepe. Spread a thin layer of warm ganache to the edges. Repeat the process until all ingredients are used. Press the top lightly to distribute the cream evenly.
Frequently asked questions
How do you get this dish right?
- Let the crepe batter rest for at least 1 hour to relax the gluten, making the crepes more flexible.
- Use an offset spatula to spread the ganache for a consistent thickness across the entire surface.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Take the cake out 15 minutes before serving so the ganache regains its softness.
