Description
A sophisticated French-inspired chocolate mille crêpes cake featuring dozens of whisper-thin layers stacked with a light cocoa-infused cream. This elegant dessert is finished with a glossy dark chocolate ganache for a truly indulgent centerpiece.
Ingredients
- 800 ml Full-Fat Milk
- 4 Large Eggs
- 305 g Plain Flour
- 80 g Granulated Sugar
- 25 g Melted Butter
- 1 pinch Salt
- 875 ml Double Cream
- 60 g Cocoa Powder
- 80 g Icing Sugar
- 150 g Dark Chocolate (70% cocoa)
Instructions
- Combine eggs, milk, sugar, flour, salt, and melted butter in a blender and process for 30 seconds until smooth.
- Transfer the batter to a bowl and let it rest in the refrigerator for at least one hour or overnight.
- Heat a non-stick frying pan over medium-low heat and lightly brush with melted butter.
- Pour 1/4 cup of batter into the pan, tilting quickly to coat the bottom in a thin, even layer.
- Cook for 2 minutes until the edges are golden, then flip and cook the other side for 30 seconds.
- In a chilled bowl, whisk the double cream, icing sugar, and cocoa powder until soft, spreadable peaks form.
- Assemble the cake by stacking crepes on a plate, spreading 2-3 tablespoons of cocoa cream between each layer.
- Make a ganache by pouring heated cream over chopped chocolate, stirring until smooth, then pour over the chilled cake.
Notes
For the cleanest presentation, chill the assembled cake for at least four hours before slicing; this allows the layers to set firmly. To achieve perfectly uniform slices, use a long thin knife dipped in hot water and wiped dry between each cut.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: French