Monday, April 14, 2014

Dark Chocolate Ganache Crepe Cake

This cake was so yummy that I really don't have much else to say about it.
Ok. Ok. I'm kidding. I can say tons about it! First, it was quite a process to put together. I ended up having tons of help making it though since I was visiting family at the time. 
This was my assembly line. Quite a mess (so it came out a success!)
The robust dark chocolate was slightly mellowed when added to heavy whipping cream. That ganache nicely complemented the eggy crepes. Altogether, there wasn't one complaint about this cake from the many taste-testers.
I can't wait to make it again. (I might do a mini-version in the future.)
PS Check out my tips on how to make it in less time.
Chocolate Ganache Crepe Cake (found on Completely Delicious)
6 tablespoons (85 grams) unsalted butter
3 cups (710 ml) whole milk
6 large eggs
1 1/2 cups (188 grams) all-purpose flour
1/4 cup + 2 tablespoons (75 grams) sugar
Pinch of salt
For the whipped ganache:
10 ounces (285 grams) dark chocolate, broken into pieces
2 cups (475 ml) heavy cream
1. In a medium saucepan over medium heat, bring the heavy cream to a simmer. Break the 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 in fridge until ready to use.
2.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.
3. Meanwhile, heat the milk in another saucepan until steaming and small bubbles appear at the edges. Set aside and let cool slightly.
4. 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.
5. 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. (Erika's Extras: I found it easiest to shake the pan a little and then flip in air, but feel free to use a spatula to turn it.) Repeat until the batter is gone, stacking crepes and letting them cool to room temperature.
6. Take ganache out of fridge and whip until there are some peaks.
7. To make the cake, layer the crepes with a thin coating of chocolate ganache. Garnish cake with powdered sugar or cocoa, if desired, and let chill for a little bit before serving.
Bake well and prosper!

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