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How to make Mocha crepe cake

Yield = 10
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 4 eggs, lightly whisked
  • 1 cup (150g) plain flour
  • 1 1/2 cups (375ml) milk
  • 2 tablespoons caster sugar
  • 2 teaspoons vanilla bean paste
  • Melted butter, to grease

Filling

  • 200g dark chocolate, coarsely chopped
  • 2/3 cup (160ml) thin cream
  • 1/4 cup (60ml) freshly brewed espresso

Mocha sauce

  • 200g dark chocolate, chopped
  • 1/3 cup (80ml) thin cream
  • 1/4 cup (60ml) freshly brewed espresso
  • 2 tablespoons coffee liqueur
  • 2 tablespoons brown sugar

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.