Chocolate Amaretto Crepe Cake
(A recipe from Sprinkle Bakes with very minor changes made!)
For the crepes:
(*Note* – The original recipe calls for you to make the crepes in a 9 inch pan. My crepe pan is larger than this, so I doubled the following recipe so that my larger cake would still achieve a desirable height. If you are using a large pan, I would strongly suggest using this recipe doubled. If you are using a small pan, a single iteration of the recipe should be enough.)
1 Cup milk
1/2 cup table cream
1/2 tsp vanilla
1 Cup flour
1/4 Cup icing sugar
a pinch of salt
melted butter for brushing
- In a mixing bowl, combine together your wet ingredients: the eggs, milk, table cream and vanilla.
- While stirring with a whisk, sieve the flour and icing sugar into the wet mixture, discarding any clumps left in the sieve. Then, stir in the salt. (A whisk is made for the purpose of aeration while stirring, yes, and while a crepe is not in need of aeration, I find that crepe batter comes out less clumpily for me if I use a whisk.)
- Voila! Crepe batter! It should be the texture of heavy cream. The superstitious cook would tell you to leave the batter overnight so that all of the flour particles become properly hydrated. A certain crepe making friend who hails from Quebec says that the waiting period is unnecessary. How superstitious you are feeling is up to you, of course!
- Set a shallow skillet or crepe pan over medium low heat. And brush with some melted butter.
- When the butter just starts to smoke, lift the pan a few inches from the burner.
- Ladle a scoop of crepe batter into the centre of the pan, swirling the pan so that the bottom is coated with a thin layer.
- Return the pan to the burner and cook until the edges of the crepe start to look dry.
- Flip the crepe in the pan, allowing it to cook for a few seconds on the second side so that it sets.
- Slide the crepe onto a plate to cool, and repeat the process until you run out of crepe batter.
Your first few crepes are probably going to come out a little questionable looking. That’s kind of just how it goes with crepe making. To be completely honest, mine tend not really ever get picture perfect. Mr. is some kind of crepe whisperer. His always come out nice and round and pretty. That stinker. I guess I just need more practise.
For the chocolate amaretto filling:
1 1/3 Cups whipping cream
3 Tbsp cocoa powder
3 Tbsp sugar
2 tsp vanilla
2 Tbsp amaretto
- Start to whip the cream, manually or by machine. As the liquid starts to stiffen, gradually add in the sugar and the cocoa powder.
- Once the mixture is nearing soft peak stage, drizzle in the vanilla and amaretto. Continue to whip until the filling will hold stiff peaks.
For the ganache:
5 oz dark chocolate
4 oz milk chocolate
1 Cup whipping cream
2 Tbsp amaretto
- Break the chocolate into smallish pieces and place it in a mixing bowl.
- Heat the cream until just boiling, and then pour the hot cream over the chocolate.
- Stir until the chocolate is melted and the ganache is smooth.
- Then add in the amaretto, stirring until once again smooth.
- Allow to start to cool to a spreadable but not super drippy consistency.
- Layer this cake on the plate or pedestal you plan to use for serving. It will not transfer easily after being built.
- Select two presentable crepes, one for the top and one for the bottom. Not so prime crepes can go in the centre of the cake unnoticed.
- Centre your first crepe on your serving plate. Very lightly coat the crepe with the ganache. A pastry brush is an excellent tool for this step!
- Scoop a heaping spoonful of the whipped filling over the ganache, and spread it out into a thin layer. A palette knife is an excellent tool for this step!
- Repeat these steps: stack a crepe, brush on ganache, spread out filling, until you have only your second presentable crepe remaining. Use it to top the cake.
- During this stacking process, the ganache will be cooling and becoming more solid. If you work at a similar speed to me, when you are done stacking up all the layers of the cake, the ganache will be at a spreadable almost icing like consistency. Use it to ice the cake! I selected to ice only the top, as I liked the somewhat wild edges, but if you make this tasty cake you could ice all of the way around too!
Mr, who was kind enough to let me make use of his superior crepe making skills, says: Despite the effort required to make so many crepes, it is well worth it for the ridiculously awesome flavour of this cake.
A cake with so many layers does require more time and energy than a standard layer cake, but it really is quite impressive once executed. It is rich, and dense too (crepes aren’t leavened like cake is), so you can cut it into lots of skinny wedges and everyone at your gathering can have a slice!
So many layers!
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3 years ago: Black Pepper Cookies
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