Chocolate Crepe Cakewith many thin layers
Chocolate crepe cake assembled with very thin and even layers, light vanilla cream, and cocoa finishing, sliced after setting.
The graphic effect depends on crepes with the same diameter and thickness, completely cooled before assembly. The batter rests to hydrate the flour and lose bubbles; the cream is applied in measured layers, and the stack rests under refrigeration until it can be sliced without displacing the discs.
Ingredients
Crepes and cream
Crepes and finishing
Crepes and cream
Crepes
Cream
Crepes
Preparation
Mix and rest
Beat 800 ml of milk, 6 eggs, 300 g of flour, 60 g of cocoa, 80 g of sugar, butter, and salt; strain and rest for 1 hour.
70 minutesCook the crepes
Make 22 to 24 thin crepes in a 20 cm pan, stack without pressing, and let cool.
35 minutesPrepare the cream
Cook 400 ml of milk, vanilla, 4 egg yolks, 60 g of flour, and 100 g of sugar; cool and fold in whipped fresh cream.
30 minutesAssemble leveled
Alternate crepe and a measured layer of cream, aligning the edges; finish with a crepe and press very lightly.
35 minutesSet and finish
Refrigerate for 3 hours, trim edges if necessary, and sift 30 g of cocoa with 100 g of sugar before cutting.
190 minutes
Substitutions
Light crepes create another variant; here cocoa is part of the batter and defines the flavor of all layers.
Storage
Keep covered under refrigeration and cut with a long clean knife.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
