Saturday, February 13, 2010

CooCoo for Cocoa Crêpe (Cake)

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Crêpe. Chocolate. Crêpe. Chocolate. Crêpe. Chocolate.

Twenty layers of gobsmacking scrumptiousness, one piled after the other after the other, a cavalcade of creamy chocolate ebullience.
The recipe is easy. Take one traditional crêpe recipe and add ¼ cup cocoa and increase the agave nectar to ¼ cup. Using a small non-stick butter smeared skillet, I use a 6”, drop 1/8 cup of batter and swirl until the pan is coated and cook for just a minute or two. Flip if you must and allow the other side to warm through. Pile your crêpes with parchment in between each. This makes about 20. Oh la la!

Take one cup ganache and fold in 1 cup of whipped heavy cream. Spread a heaping tablespoon on each crêpe and spread it evenly. Add the next crêpe and follow with another heaping tablespoon.
Keep piling the Crêpes and lovely chocolate cream until you have run out of all your lovely ingredients. Chill for a few hours to set and then grab yourself a serrated knife and saw through to heaven.

Happy Valentines Day!