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Chocolate Crepe Cake
A layered crepe cake soaked in dark chocolate ganache. Easy to make, just prepare a smooth crepe batter, cook thin crepes, fill them with chocolate spread, roll them and stack in a mold to get an elegant cake to serve as dessert or for a festive occasion.
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Cost Breakdown
Critical Success Points
- • Rest of the crepe batter (1 hour)
- • Cooking the crepes without lumps or burning
- • Rolling the crepes while still hot to avoid cracks
- • Layered assembly with ganache and respecting the tin height
- • 2‑hour cooling for the ganache to solidify
Safety Warnings
- • Handle the hot pan with care to avoid burns.
- • Hot cream can splash; handle it away from your face.
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