Crepe Cake with Whipped Chocolate Ganache

The recipe Crepe Cake with Whipped Chocolate Ganache can be made in roughly 45 minutes. This side dish has 731 calories, 15g of protein, and 53g of fat per serving. For $1.8 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of sugar, whole milk, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 9574 people found this recipe to be tasty and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Completely Delicious. With a spoonacular score of 68%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cookie Butter and Chocolate Ganache Crêpe Cake, Crepe Cake with BAILEYS Coffee Creamer Chocolate Ganache {Whole Wheat}, and Mini Chocolate Cake with Whipped Ganache Frosting.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the butter in a small saucepan over medium low heat. Continue to cook, while stirring occasionally, until browned. Set aside and let cool slightly.Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly.In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held mixer, mix the eggs, flour, sugar, and salt until combined. While mixing on low speed, add the butter and milk slowly until incorporated. Cover and chill until ready to make crepes.Heat a 9-inch skillet over medium heat and grease with a small amount of butter. Add approximately 1/3 cup of batter to the skillet and swirl to coat the pan evenly. Cook for a few minutes until edges begin to brown. Flip and cook for an additional minute. Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.In a medium saucepan over medium heat, bring the heavy cream to a simmer. Place the chopped dark chocolate in a medium bowl. Pour the heated heavy cream over the chocolate and let sit for 1 minute. Whisk until smooth and chill for at least 2 hours. Whip to medium peaks.To make the cake, layer the crepes with a thin coating of chocolate ganache. Garnish cake with powdered sugar or cocoa, if desired and chill for 2 hours before serving.

 

Step by step:

1. Melt the butter in a small saucepan over medium low heat. Continue to cook, while stirring occasionally, until browned. Set aside and let cool slightly.Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly.In the bowl of a stand mixer fitted with a whisk attachment or with a hand-held mixer, mix the eggs, flour, sugar, and salt until combined. While mixing on low speed, add the butter and milk slowly until incorporated. Cover and chill until ready to make crepes.

2. Heat a 9-inch skillet over medium heat and grease with a small amount of butter.

3. Add approximately 1/3 cup of batter to the skillet and swirl to coat the pan evenly. Cook for a few minutes until edges begin to brown. Flip and cook for an additional minute. Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.In a medium saucepan over medium heat, bring the heavy cream to a simmer.

4. Place the chopped dark chocolate in a medium bowl.

5. Pour the heated heavy cream over the chocolate and let sit for 1 minute.

6. Whisk until smooth and chill for at least 2 hours. Whip to medium peaks.To make the cake, layer the crepes with a thin coating of chocolate ganache.

7. Garnish cake with powdered sugar or cocoa, if desired and chill for 2 hours before serving.

Nutrition Information:

covered percent of daily need