Hey, it’s nothing obscene ok! It says so in this month’s delicious magazine, so its not my fault.

Well, actually I ddin’t make this cake. My classmate made this in class a few days back just for fun. All I did was helped her stack the crepes. Haha. I thought that it might be good to just share the photos and recipe. Although you can just easily go out and get the magazine ey? I love delicious!

Chocolate crepe cake *gasp* I’m not kidding, am I ?

Crepe Recipe

1 2/3 cups flour ( 250g plain flour)
1 tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush,

Chocolate & Espresso filling

250g good-quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100ml thickened cream
100ml strong black coffee (espresso)
1/4 cup (55g) caster sugar

Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 tbsp) melted butter through the batter. Heat pan and brush with extra butter, add enough batter to coat base, swirl to cover, tip off any excess. Cook for 45 seconds, then flip and cook for 30 seconds more or until golden. Repeat with butter and remaining batter till you get abt 20 crepes, stacking with baking paper in between.

For the filling, melt the chocolate in a bain marie. Stir in butter, milk, cream, coffee and sugar, then whisk until mixture is smooth and sugar dissolves. Remove from heat, cover and set aside for 20-30 minutes until mixture cools and thickens. Lightly grease an 18cm springfrom pan. Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. There should be 1/3 cup filling left. Cover cake with foil and chilll for 1 hour. When set, remove springform pan and pour remaining chocolate filling and top with cream.

Yum. If I ever make this cake, I guess I probably will skip the espresso

Kudos to Toffee!