DESSERT: Chocolate Crepe Cake

Delicious Magazine - Nov 2006 Issue

This is somewhat time-consuming due to the time required to cook the crepes, but is very simple, easily transportable, elegant and impressive. It is quite light and not overly sweet. A non-dessert eater had 3 portions last night!!! Don't worry too much about how perfect the crepes are.... My crepe pan is larger than the springform tin so I cut the crepes to size. Any imperfections are easily hidden. In fact I have used off cuts to create extra layers and you would never know in the final presentation.

1 2/3 cups plain flour
1 Tbsp caster sugar
3 eggs, plus 3 egg yolks
600ml milk
40g unsalted butter, melted, plus extra melted butter to brush
Thin cream to serve

Chocolate and Espresso filling

250g good quality dark chocolate, roughly chopped
50g unsalted butter, chopped
150ml milk
100 ml thickened cream
100ml strong black coffee (espresso)
1/4 cup caster sugar

Mix flour, sugar, eggs, yolks and milk in a blender or food processor until smooth, then pour into a jug and stand for 30 minutes. Just before cooking, stir 40g (2 Tbsp) melted butter into the batter.

Heat an 18cm crepe pan or non-stick frypan over a medium-high heat. Brush with extra melted butter, add enough batter to coat base, swirl to cover, then tip out any excess. Cook for 45 seconds then flip and cook 30 seconds or until golden. Repeat with butter and remaining batter, stacking with baking paper in between (you sould have about 20 crepes)
NOTE: Crepes can be made 2 days ahead then wrapped in foil and refrigerated, or frozen up to one month.

For the filling, melt the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Stir in butter, milk, cream, coffee andsugar, then whisk until the mixture is smooth and the sugar dissolves. Remove from heat, cover and set aside for 20 - 30 minutes until mixture cools and thickens.

Lightly grease an 18cm springform tin.  Place a crepe in pan and spread with a little filling. Continue layering, finishing with a crepe. You should have about 1/3 cup of filling remaining.Cover cake with foil and refrigerate for 1 hour.

Preheat oven to 180 deg C

Place cake pan on a baking tray and heat gentlyfor 10 minutes. Meanwhile, reheat remaining filling in a heatproof bowl over simmering water for 2-3 minutes until warm.

Serve cake drizzled with filling and pure cream.

Serves 8.