Description
Experience the ultimate French-inspired dessert with this meticulously tested twenty-layer crepe cake. Featuring delicate, lace-edged crepes layered with a stable cocoa-infused whipped cream and topped with a decadent 70% dark chocolate ganache, it is a masterclass in structural precision and elegant texture.
Ingredients
- 305g all-purpose flour
- 800ml full-fat milk
- 4 large eggs
- 80g granulated sugar
- 1 pinch salt
- 25g unsalted butter, melted (plus extra for pan)
- 625ml double cream (for filling)
- 120g icing sugar
- 60g cocoa powder, sifted
- 250ml double cream (for ganache)
- 250g dark chocolate (70% cocoa), finely chopped
Instructions
- In a high-speed blender, pulse the eggs, milk, sugar, flour, salt, and 25g of melted butter for 30 seconds until the batter is perfectly smooth.
- Allow the batter to rest at room temperature for at least 60 minutes, or overnight in the refrigerator, to hydrate the flour and relax the gluten.
- Heat a non-stick pan over medium-low heat (approximately 325°F) and lightly brush with a microscopic film of melted butter.
- Pour 1/4 cup (60ml) of batter into the center of the pan and immediately rotate to coat the bottom in a thin, even layer.
- Cook for 2 minutes until edges lift, then flip and cook the second side for exactly 30 seconds before transferring to a plate; repeat for all batter.
- For the filling, whisk 625ml double cream, icing sugar, and cocoa powder in a chilled bowl until stiff peaks form.
- Assemble by spreading 3 tablespoons of chocolate cream evenly between 20 layers of crepes, then refrigerate the stack for 2 hours to set.
- Make the ganache by pouring 250ml of simmering cream over 250g of chopped chocolate, stirring into an emulsion, and pouring it over the chilled cake.
Notes
For the most consistent results, ensure your eggs are at room temperature before blending to prevent the melted butter from solidifying into clumps. To achieve professional-grade slices, always use a thin-bladed knife dipped in hot water and wiped dry between every cut to keep the layers from dragging and smearing the cream.
- Prep Time: 1 hour 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired