Mocha Crepe Cake

By Sarah Hobbs

Cooking Mocha crepe cake step by step details? If you are looking cooking tips for Mocha crepe cake you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.

All you have to do is throw all your ingredients of Mocha Crepe Cake

  1. 4 eggs, lightly whisked
  2. 1 cup (150g) plain flour
  3. 1 1/2 cups (375ml) milk
  4. 2 tablespoons caster sugar
  5. 2 teaspoons vanilla bean paste
  6. Melted butter, to grease
  7. 200g dark chocolate, coarsely chopped
  8. 2/3 cup (160ml) thin cream
  9. 1/4 cup (60ml) freshly brewed espresso
  10. 200g dark chocolate, chopped
  11. 1/3 cup (80ml) thin cream
  12. 1/4 cup (60ml) freshly brewed espresso
  13. 2 tablespoons coffee liqueur
  14. 2 tablespoons brown sugar

The instruction how to make Mocha Crepe Cake

  1. Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest.
  2. Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches.
  3. To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens.
  4. Line a 20cm springform pan with plastic wrap. Place a crepe in the pan. Spread with a little filling. Continue layering with crepes and filling, finishing with a crepe. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and set.
  5. To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth.
  6. Turn the cake onto a clean surface. Use a sharp knife to cut into wedges. Place on serving plates and drizzle with hot sauce.

Nutritions of Mocha Crepe Cake

fatContent: 444.062 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 14 grams saturated fat
sugarContent: 46 grams carbohydrates
fibreContent: 31 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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