First of all, sorry, I know that posting photos like these can generate trauma in some of you LOL and second, you’re welcome because here is your new favorite cake!!!
If you love chocolate you have to try this cake. It is a real madness! It is decadence in the form of a cake, it is heavenly, it is so rich that I do not know how to describe it. The only way to understand it is by testing it. But I’m going to make an effort and I’m going to try to explain how delicious it is!
Have you ever tried a crepe cake? Well, basically a crepe cake, as the name says, is a tower of crepes filled with cream, jam, chocolate, or whatever you imagine, and which may or may not be bathed. The fun thing about this, and what I think is the best part of this cake, is that after each crepe it has filling, so the ratio of dough-filling is 1 to 1, and as a good sweet tooth, I love cakes with a lot of filling haha. In this case, and to honor my fame as a chocolatier, I made chocolate crepes (gluten-free) filled with dark chocolate cream, and covered in milk chocolate, that is, a chocolatey bomb good for those with a sweet tooth, perfect for any snack, birthday, event, you will see that everyone is surprised when you serve it!
Im going to explain how each part of this bomb is made and a couple of tips that are important. First the crepes, in this case I made them with buckwheat flour, which is gluten free. The mixture has a lot of liquid and few dry ingredients (do not be scared if you see it too liquid, it is like that), and it is important to let it rest for a few minutes before making them, this way they doesnt break. Second, it is important that, while you are making the crepes, you transfer them to a plate, stack them, and cover them or with another plate turned or with a kitchen towel, to keep them moist and they do not dry on the edges.
For the filling I used only 3 ingredients, heavy cream, muscovado sugar and dark chocolate (80% cacao). There are 2 things that are important to keep in mind when doing this. The cream should be very cold, and you should not beat it too much. In other words, you must beat the cream to a “3/4” point and then mix it with the chocolate (I recommend a dark one to accentuate the chocolate flavor).
Finally, when assembling the cake and bathing it, it is essential that both the crepes and the cream are really cold, so we prevent it from falling apart while we are making it.
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @ gaspar.carreira or send me an email to firstname.lastname@example.org telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Triple chocolate crepe cake (gluten free)
Chocolate and buckwheat crepes filled with chocolate cream. An easy cake to make, decadent, soft, and that will surprise those who see and taste it. No oven needed and no hard-to-get ingredients.
- 6 large eggs
- 2 1/2 cups milk of your choice 600ml
- 1 cup coconut or muscovado sugar 150g
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1 1/2 cups buckwheat flour 180g
- 1/2 cup raw cacao powder 45g
- 1 tsp baking powder
- 2 1/2 cups heavy cream (very cold) 600ml
- 300 g dark chocolate, chopped 80% cacao
- 1/2 cup muscovado or coconut sugar 75g
- 1 tsp vanilla extract
- 200 g milk chocolate (or any other chocolate)
- 4 Tbsp heavy cream
Beat the wet ingredients until integrated. Sift the dry ingredients and mix well, taking care that there are no lumps. Let the mixture rest for 15 minutes.
Heat a nonstick pan (20cm in diameter approx.) Over medium heat. Add 1 Tbsp of neutral flavor oil or butter and spread well over the entire surface. Take 1/4 cup (50-60ml) of the mixture and spread it over the pan so that there is an even layer of clean edges.
Cook the crepes for 1 minute and half, turn and cook for another minute. Transfer the crepe to a plate and cover with a towel. Repeat until all the mixture is finished (go stacking and covering the crepes as they come out from the pan). Let cool stacked and covered.
Beat the cream together with the sugar and vanilla until 3/4 point (without getting to mount). While chop and melt the chocolate in a double boiler. Once melted pour the chocolate over the cream and mix with a spatula.
Assemble the cake. Crepe, 2 generous Tbsp of chocolate cream, and repeat until finished with all the crepes.
Chop the chocolate from the bath, and melt together with the cream. Bath the cake
Chill the cake in the refrigerator until it is time to eat it and ENJOY!