Black Forest Mille Crepe Cake

Juma Kareem (happy Friday), everyone! DSC_1402DSC_1398DSC_1394I’ve made a crazy delicious weekend treat for you to enjoy this weekend! Everyone loves crepes, so when you layer it with white chocolate, mascarpone, cherries and then smother it in dark chocolate ganache then you are most definitely guarantied party in your mouth!

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By the wayy, I’ve made pancakes and crepes since I was 6 years old and I have never, as in EVER, measured the ingredients for them. So last week when I was about to make this post I realized that I, as per usual didn’t measure the ingredients. So I found myself in what probably has to be the very first time I’ve ever measured the makings of a crepe. And I’m realizing there’s probably ALOT that I’ll have to get used to measuring as I keep on blogging. 

I guess I just have to get used to it.    DSC_1426

So if your like me, then you can totally make the crepes in your own way and totally eyeball the crepe batter. Just remember for the crepes, the batter should have the consistency of heavy cream before whipped. 

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And please, don’t be intimidated by the steps in the recipe, because although it may seem like a lot of work it’s so easy and so so very rewarding. And you can even prepare everything the day before and just assemble the next day when you need it. DSC_1431
 Yields: 10-12 inch crepe cake

Crepes Approx. 18
7 eggs
2 tbs sugar
2 cups (500 ml) room temperatured milk
1 1/2 Cup all-purpose flour
3 tbs unsweetened cocoa powder
2 tbs Vanilla extract
Pinch of salt

Mascarpone and white chocolate ganache cream
1 1/2 cups (300 g) white chocolate
2/3 Cup (160 g) whipping cream
1 1/2 (340 g) mascarpone

Dark chocolate ganache
2/3 Cup chocolate 60% cacao
1/3 (90 g) whipping cream
1 tbs butter

400 g Cherry pitted and roughly chopped + more for topping
Chocolate shavings

In a big bowl, whisk together all the ingredients for the crepes to a smooth batter. Let it rest for an hour in the fridge. 

Heat a nonstick pan over medium LOW heat. It’s important that you don’t use heat over medium low, because the crepes will cook before you get a chance to evenly coat the entire pan. If your pan or griddle isn’t nonstick use a minimal amount of butter, otherwise use non. Pour 1/4 cup of the crepe batter into the pan and immediattly swirl the pan in a circular motion to evenly coat the pan.

Cook the crepes for about 45 seconds and carefully flip them and cook for another 15 seconds. Cool the crepes compleletly. I got 18 crepes.

For the mascarpone and white chocolate cream heat the whipping cream in a small sauce pan, or in a microsafe bowl in the microwave to just before boiling. Add the white chocolate and let sit for 30 seconds. Stir until you get a smooth ganache. In another bowl whisk the mascarpone until fluffy, whisk in the white chocolate ganache until well corporated.

You make the dark chocolate ganache just like the previously described white chocolate ganache, adding the butter with the cream before heating. And you will have a smooth and shiny sauce.

Pitt your cherries and chop them roughly, add a ts of vanilla extract, stir to combine. Sett aside.

To assemble spread everything out infront of you. Place the first crepe on the cake plate your using to serve and spread 1 1/2 tbs of the mascarpone and white chocolate cream all over the crepe. Spread a couple tbs of the cherries on the crepe, I unfortunately forgot to measure the amount I used between each layer but I think 2 tablespoons is enough. Repeat with the rest of the crepes.

Drizzle a layer of the dark chocolate ganache and decorate with chocolate shavings on top and some whole cherries.

This cake is definetly best served immedialtly or the cream and the juice from the cherries will soak too much into the crepes and make them soggy. You can optionally prepare everything the day before and just assemble before serving.

Norsk 

Oppskrift gir en 28-30 cm crepe cake 

Crepe 
7 Egg
2 ss Sukker
500 ml Melk
4 dl Mel
3 ss Bake kakao
2 ss Vanilje ekstrakt

Hvit sjokolade og mascarpone krem
300 g Hvit sjokolade
160 g Kremfløte
350 g mascarpone 

Sjokolade Ganache
90 g kremfløte
120 g sjokolade helst 60% kakao
1 ss smør

400 stenfri moreller + mer til å pynte med
Sjokolade spon til å toppe med

I en stor bolle, visp sammen alle ingrediensene til pannekaker til en glatt røre. Bruk gjerne en blender til å blande røren. La det hvile i en time i kjøleskapet.

Varm en nonstick stekepanne over middels lav varme. Det er viktig at du ikke bruker for mye varme ettersom pannekaken steker før du rekker å dekke hele pannens flate. For hver crepe bør du bruke så vidt en halv dl røre, steke i ca. 45 sekunder, vende forsiktig til den andre siden for så å steke i ytterligere 15 sekunder. Spre crepes utover for å kjøle dem fullstendig. Røren gir ca. 18 crepe.

Varme kremfløte i en liten kjele, eller i en bolle i mikrobølgeovnen til rett under kokepunktet. Tilsett hvit sjokolade og la sitte i 30 sekunder. Rør til du får en glatt og jevn ganache, avkjøl. I en annen bolle visp mascarpone luftig, visp i sjokolade blandingen og rør godt sammen.

Mørk sjokolade ganache lager du akkurat som hvit sjokolade ganache, men ha i smør med krem ​​før oppvarming. 

Fjern stenene fra morellene og grovhakk dem. Ha i en bolle med 1 ss vanilje ekstrakt, rør godt sammen og legg til side. 

Du kan gjøre alt til dette punktet dagen før også bare oppbevare alt i kjøleskapet til du trenger det. 

Finn frem en fatet du skal servere kaken på og plasser første crepe på fatet. Spre halvannen spiseskje av hvitsjokolade og mascarpone krem jevn utover crepes. Dryss på to spiseskje moreller over, gjenta samme prosses med resten av crepes. Dryss et lag med mørk sjokolade ganache og dekorere med sjokolade spon på toppen og noen hele moreller.

Jeg anbefaler å sette sammen denne kaken like før servering ettersom krem og saft fra morellene bløter crepes dersom den står lenge.

Server og slå familie og venner overende med denne enkle og svært elegante desserten. 

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Do make this if you want to knock the socks of family and friends with your french dessert making skills! And have a great weekend!

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One thought on “Black Forest Mille Crepe Cake

  1. Tilbaketråkk: Raspberry & Vanilla Cake w/ White chocolate Swiss Meringue Buttercream |

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