Crepe truffle cake "Rose"

Ingredients

Crepes

2 eggs

80 grams (2.8 ounces) sugar

5 grams (0.18 ounces) vanilla sugar

200 grams (7.05 ounces) flour

35 grams (1.23 ounces) alkalized cocoa

7 grams (0.25 ounces) cornstarch

3 grams (0.11 ounces) baking powder

pinch of salt

40 grams (1.41 ounces) melted butter

360 grams (12.68 ounces / 1.5 cups) milk

100 grams (3.53 ounces / 0.42 cups) boiling water

Whipped Ganache

250 grams (8.82 ounces) bitter chocolate

350 grams (12.35 ounces / 1.48 cups) whipping cream

100 grams (3.53 ounces / 0.83 cups) powdered sugar

50 grams (1.76 ounces) butter

Instructions

Step 1

The calculation in the recipe is for a 16cm (6.30 inch) cake.

Step 2

1. Preparing the Crepes:
In a large bowl, break the eggs and add the sugar, vanilla sugar, and a pinch of salt. Whip them into a dense foam using a mixer.
Ensure the eggs are at room temperature for better whipping.
Pour in half of the warm milk and continue to mix.
In a separate bowl, sift together the flour, starch, cocoa, and baking powder. Gradually add this dry mixture into the liquid mixture while mixing continuously until smooth. Pour in the remaining milk gradually.
Sifting ensures that the crepes will be lump-free.
Finish by adding the melted butter and boiling water. Mix until well combined. Start baking the crepes in a frying pan that is 22-23cm (8.65-9.05 inches) in diameter.
For best results, use a non-stick pan and cook on medium heat.

Step 3

2. Preparing the Whipped Ganache:
Heat the cream in a saucepan until steam appears, but do not let it boil. Dissolve the powdered sugar in the warm cream.
Pour this cream mixture over the chocolate callets in a bowl, and stir until smooth.
Add the soft butter into the mixture and stir until the emulsion is well combined.
Let the chocolate and cream mixture stand for a minute before stirring to help the chocolate melt better.
Cover with plastic wrap ensuring it contacts the surface of the ganache, then cool and refrigerate for 2-4 hours.
When ready, whip the ganache with a mixer at medium speed until it becomes light and fluffy.

Step 4

3. Assembling the Cake:
Cut the crepes into halves. Apply a generous layer of ganache on each half, then roll them up.
Wrap the resulting cake with acetate tape and place it in a sliding ring for shape.
Place the assembled cake in the fridge for an hour to set.
Chilling helps the cake to set and makes it easier to slice.
Before serving, sprinkle with cocoa powder. You can also sprinkle with strawberry crisps or decorate with fresh mint.

Step 5

Enjoy your delicious chocolate crepe cake!

Servings

Presenting your crepe cake can be just as fun as making it. For a touch of elegance, top with a light dusting of cocoa powder for a classic look. Feeling fruity? Add fresh strawberries or sprinkle some strawberry crispies on top for a burst of color and flavor. Fresh mint leaves can be the perfect garnish, giving your cake a refreshing aroma and a pop of green.

Hosting a brunch? Serve slices with a side of mixed berries and a dollop of whipped cream. For a more decadent option, drizzle with caramel or chocolate sauce. If you’re having a fancy dinner party, pair your crepe cake with a glass of sparkling wine or dessert wine for a truly luxurious finish. The possibilities are endless, so let your creativity flow!

Equipment

Mixer

Essential for whipping the eggs into a dense foam and later for the ganache. A handheld or stand mixer will work just fine.

Frying Pan

A 22-23cm (8.65-9.05 inch) non-stick frying pan is ideal for evenly cooking your crepes. Make sure it's in good condition to prevent crepes from sticking.

Whisk

Useful for incorporating ingredients and achieving a smooth mixture, especially when adding flour and cocoa powder.

Spatula

Great for flipping crepes and evenly spreading ganache. A silicone spatula works best.

Acetate Tape and Sliding Ring

Helpful for shaping and stabilizing the cake. Acetate tape prevents sticking, ensuring a clean finish.

Variations

For a gluten-free crepe cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free. You'll find that the rest of the ingredients, like cocoa and cornstarch, are naturally gluten-free.

To make a vegan version, replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). Swap the milk for almond or soy milk, and use dairy-free butter. For the ganache, opt for dairy-free chocolate and coconut cream instead of whipping cream. The process remains the same, and you'll end up with a delightful vegan crepe cake that everyone can enjoy!

Faq

Can I make crepes without a mixer?
Yes, you can whisk the ingredients by hand, but it might take a bit more effort to reach the desired consistency. A good whisk and a bit of elbow grease will do the trick.
How do I prevent my crepes from sticking?
Make sure your frying pan is non-stick and in good condition. Apply a thin layer of butter or oil before each crepe, and keep the heat medium to avoid burning.
Can I prepare the crepes in advance?
Absolutely! You can make the crepes ahead of time and store them in the fridge for up to 2 days. Just separate with parchment paper and cover tightly.
How thick should the ganache be before spreading?
The ganache should be thick enough to spread but still smooth. It reaches the perfect consistency after being chilled and whipped as directed in the recipe.
Can I freeze the assembled crepe cake?
Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and foil, and it will keep for up to a month. Thaw in the fridge overnight before serving.
How do I achieve a smooth ganache finish?
Whip the chilled ganache at medium speed until it becomes light and fluffy. This ensures a smooth and spreadable texture for a perfect finish.