Chocoholics rejoice – this chocolate crepe cake has layers of white and dark chocolate mousse.
For the crepes:
Divide batter ingredient totals by 2 – make batters in two separate bowls. Add dry ingredients into a very large mixing bowl, melt butter, warm the milk. Whisk the eggs, pour in milk and butter and essences and whisk to combine. Pour the wet mix into the flour in parts, whisking smooth between additions. Use a stick blender to ensure the mixture is complexly smooth, mix for no more than 30 seconds. Rest in fridge for at least half an hour. Heat a crepe pan, rub with butter, pour in just less than a third of a cup of batter, swirl to cover the pan, cook until the edge browns, then flip and cook for another 20-30 seconds. Continue until 60 are cooked. Rotate them across a few cooling racks as each new crepe is completed to prevent stacking hot crepes on each other.
For the mousse andstabilised cream:
Soak the gelatine in water to bloom it for 5 minutes, then heat it in the microwave in 10 second bursts until melted. Whip the cream in a stand mixer until it just begins to thicken, slowly stream in the gelatin through a fine sieve and continue to whip until stiff peaks form, fold in Frangelico and sour cream. Divide cream in two and set aside in the fridge until needed. Whip the egg whites in a stand mixer until soft peaks begin to form, slowly add 1 cup of caster sugar 2 tablespoons at a time whipping until the sugar dissolves between additions, continue to whip after the last addition until the sugar dissolves stiff peaks should form like for a meringue base. Melt the chocolates in separate bowls in the microwave, divide the meringue mix and fold through the chocolate. Fold half of one of the bowls of the stabilized cream (about 320g) into each of the chocolate mixes set aside until ready to use.
For the sponge:
Line a 9” spring form cake tin with baking paper, spray with canola, flour with cornflour, tapping off excess, preheat oven to 180°C.
Whip egg whites in a stand mixer until they start to form stiff peaks, add caster sugar a quarter cup at a time whipping until the sugar dissolves after each addition. Melt the butter in a microwave, then set aside to cool, break up the egg yolks with a fork, add vanilla, salt and butter to egg yolks and mix with the fork to combine, pour the egg yolk, butter mix into the whites and mix on high for 10 seconds or just until combined. Sift the flour and baking powder together, then sift onto the meringue-like egg mixture and fold through gently with a spatula. Pour mix into the tin and spread to the sides, level off the top with a spatula, Tap the tin sharply on the bench a few times to remove any air bubbles. Bake for approximately 18 minutes, but do not take out of the oven until the sides have just started to shrink away from the cake tin. Do not open the oven before this point or the cake will fall. Depending on the oven this could take a lot longer. When cooked, take the cake out of the oven and let sit for 5 minutes before turning out onto a cooling rack that has a sheet of baking paper over it. Cool then cut in half.
For the ganache:
Put cream and chocolate in a microwave safe bowl. Heat in 30 second bursts, stirring until combined, pour into a baking dish and refrigerate until it is set. Set aside 200g of ganache for piping re-melt the rest of it and pour just enough over the top of the assembled cake to cover the top, create a decorative drip around the top edge by nudging teaspoonfuls of ganache from about 1cm in from the top edge of the cake and encouraging the ganache to drip down the side in regular intervals.
For the praline:
Line a sheet pan with baking paper, tip hazelnuts onto the tray, heat the sugar in a medium sized pot over high heat, stirring until all the sugar melts, cook the sugar until it is just a warm golden-reddish colour once it starts to achieve a reddish colour immediately remove it from the heat and pour it onto the hazelnuts. Cool until the toffee is hard then break up the hazelnut toffee and place in a food processor, process until it has the consistency of rough, crunchy crumbs.
For the extra decoration:
Bake the hazelnuts in a 180°C oven for around 8 minutes, or until they are golden. Once toasted sufficiently, rub them in a tea towel to remove the husks and set aside for use later. Toast the flaked almonds until golden and just beginning to brown at the very edges.
For the modelling chocolate:
Place chocolate into a large microwave safe bowl. Microwave in 1 minute intervals stirring between each interval until completely melted.
Add corn and vanilla to small bowl. Heat in microwave for 25 seconds. Pour into the melted chocolate. Mix until the chocolate begins to seize up and few streaks or syrup or chocolate are left. Spoon into a large zip lock bag and flatten out. Place in fridge to set.
Once set, knead until smooth this may require heating in the microwave for a few second. Store in zip lock bags until needed on the bench. Roll very thinly, use a sparing sprinkle of cornflour to help prevent sticking, cut out a daisy shape petal cutter and form into a rough cup shape, roll a smallish ball for the centre, and press against a wire sieve to get the seed pattern, fix to the middle of the flower after briefly heating the back of it. Cut out shapes for leaves and arrange on top of the completed cake.
On a cake board place the half a sponge and cover with a thin layer of mousse. Layer crepes, changing fillings every 5 layers. Every colour change go a bit lighter on the last mousse layer and add a fine sprinkling of praline on top. Continue until all the crepes and mousse are used up.
Cover sides with left over stabilised cream, tidying up the sides with a bench scraper, chill for 15 minutes in the freezer, then pour just melted (only just liquid) ganache on the top of the crepe cake and create the drip down the sides. Pipe on rosettes of dark and white ganache at regular intervals around the top edge of the cake, top with roasted hazelnuts sprinkle praline crumbs on the top and press flaked almonds around the base of the cake before piping alternating rosettes of ganache around the bottom of the cake. Place modelling chocolate flowers on top of the cake. Chill until ready to serve.
Nutritional analysis per serving (68 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
*This recipe has not been edited or tested by the Bake Off Food Department.
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