Sunday, April 29, 2007

Darkest Chocolate Crepe Cake

Darkest Chocolate Crepe Cake

I want to start by thanking my dear fellow Daring Baker Brilynn for choosing this recipe – it was a challenge, indeed, and one of the most interesting recipes I have ever made. Joao kept telling me how beautiful the cake looks – and he’s not into sweets, I have to say.
I guess I would never have chosen something like this to prepare and I’m so glad I have made it.
Not only it looks superb, it also taste delicious – I must confess I ate 2 crepes that remained after the filling was over. If the crepes alone were yummy, what to say of them combined with a filling made with whipped cream, meringue and Nutella, a ganache icing and hazelnuts dipped in caramel?? Heavenly.

I was worn out after standing up for 2 hours preparing the crepes but it paid off – beautifully.

If you liked my cake, go check the other cakes prepared by the lovely Daring Bakers – the links are on the side bar.

Darkest Chocolate Crepe Cake
recipe by Martha

Crepe batter:
170g (¾ cup) cold unsalted butter, cut into pieces, plus melted for pan
225g (8 ounces) semisweet chocolate, finely chopped – I used a 51% cocoa solids chocolate
210g (1 ½ cups) all-purpose flour
67g (1/3 cup) sugar
½ teaspoon salt
600ml (2 ½ cups) whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Bring ¼ cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter - the three crepes that were torn were made with greased pan. The minute I stopped brushing it with butter I gor all the crepes perfectly shaped. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom – here I used a ladle that holds 3 tablespoons batter. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.

Darkest Chocolate Crepe Cake

Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Makes 32 crepes – I got 28 OK and 3 completely torn (which I gladly ate straight from the crepe pan)

Hazelnut filling:
160ml (2/3 cup) heavy cream
6 large egg whites
330g (1 2/3 cups) sugar
395g (1 3/4 cups) unsalted butter, cut into pieces, softened
1 teaspoon pure vanilla extract
100g (1/3 cup) hazelnut cream – I used Nutella
pinch of salt

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 70ºC/160ºF, 2 to 3 minutes.
Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Makes about 8 cups

Chocolate glaze:
300ml (1 ¼ cups) heavy cream
1 tablespoon light corn syrup
pinch of salt
280g (10 ounces) semisweet chocolate, finely chopped – I used the same 51% chocolate

Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Makes about 2 cups - sobrou cerca de 1/2 xícara

Candied hazelnuts
9 hazelnuts, toasted and peeled
200g (1 cup) sugar

Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
Cook sugar and ¼ cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 10cm (4 inches).
Carefully remove skewers.

Makes 9

Darkest Chocolate Crepe Cake



Valentina said...

Pat, your cake looks gorgeous. And the way you write about it makes me think that to you it was a breeze to prepare.

MyKitchenInHalfCups said...

Gorgeous cake.
It is labor intensive for sure.

Mercedes said...

Well done!

Peabody said...

It turned out so lovely.

Sara said...

You are much braver than me, I couldn't bring myself to try to do the nuts.

Anonymous said...

Very nicely done!

Anonymous said...

Your cake looks gourgeous, Patricia! And I agree, it seems as though you were spared the frustration most of us endured, which means you must be one heck of a baker to overcome the crepes from hell so easily.

Lis said...

Your cake is perfect, Patricia! Way to go! =)


Truffle said...

Oh what a beauty! Congratulations on such a brilliant cake and so beautifully decorated too!

Helene said...

Way to go! your cake is gorgeous. I amglad that I encountered only mild frustration like you. I am glad i made it but I won't be making her recipe anytime soon!
Gorgeous cake!

Anonymous said...

Well, that's just gorgeous. But wait...your husband isn't really into sweets? What's with that? ciao, m

Alpineberry Mary said...

Looks just like Martha's cake. You make it look so easy!

Ilva said...

Patricia-what a beautiful cake you have made! I'm green with envy

Freya said...

Dear Patricia! I agree with Valentina, you make it sound so easy! Yours looks completely stunning and I'm glad you really enjoyed it! Love the hazelnuts (my favourite part of the whole procedure!)!

Laura said...

Such a high and mighty cake! Beautiful!

Anonymous said...

oh, Patricia your crepe cake turned out terrific! It looks so perfect and reading your post makes it encouraging to give the recipe a chance.

Meeta K. Wolff said...

Pat, it looks wonderful. Also great to see that there was not too much frustration. Beautiful!

Jenny said...

Your cake looks stunningly tall and beautiful!

Lydia (The Perfect Pantry) said...

I am in awe! You make it sound so easy, and the result is absolutely beautiful. I know I will never have the courage to try this, but I love reading about it and following the adventures of the Daring Bakers.

Anonymous said...

Oh Patricia, it's just amazing! I know what you mean about being tired out from making crepes for 2 hours straight! Gorgeous work - well done!

Glenna said...

Beautiful! Great job.

breadchick said...

I second Gilly's comment. It is amazing. Great job on the cake and the crepes!

Anonymous said...

This looks fantastic! The type of cake to impress the socks off someone! :) And is sounds delicious! Especially since you used Nutella :)

Patricia Scarpin said...

Tina, I'm sorry you couldn't make it - it was no breeze, my dear, I'm still tired, up to this moment. :D

Tanna, it's a labor of love.

Mercedes, tks, sweetie!

Peabody, thank you!

Sara, can you believe it was my favorite part?

Ellie, thank you!

Marce, I followed some of your tips, sweetie! Thank you!

Lis, you're too kind!

Truffle, thank you!

Helene, I'm in love with your mini versions of it! And what about those curly caramels? So beautiful!

Mari, I don't know - I think he's crazy! :D

Mary, thank you - you're making me blush here! :D

Ilva, you're such an amazing cook!

Freya, my dearest, I had a blast making it! It was a bit tiring, but I'm proud of myself for making something so fancy, it was completely new to me! The nuts are my favorite part too! :)

Laura, thank you!

Veron, I'm sure you could do it a lot better than me.

Meeta, I was hoping for the worse and it was a lovely surprise!

Quellia, thank you!

Lydia, I'm so glad you liked it! I love to have the opinion of my favorite foodies!

Gilly, right after I finished with the crepes (and did the dishes) I still made pizza for me and Joao - after all that, the couch was calling my name! lol

Glenna, thank you!

My fellow Daring Baker, the crepes were so delicious I had to hold myself not to eat them all. :)

Thank you all for the lovely comments, I'm so glad you all liked my first Daring Baker challenge!

Anonymous said...

OK--I'm being totally serious: Your cake is perfect! The layers and the way the glaze coats the cake--amazing! Since I made this cake too, I know how wonderful a job you did! Brava!

Anonymous said...

Patricia... I am speechless! That is beautiful...just beautiful!

Toni said...

Oh Patricia, this cake brings tears to my eyes! It's so unbelievably beautiful! I want some NOW!!!

Brilynn said...

You get a gold star for such a fabulous looking cake! WOW! You destroyed the challenge, take that Martha, Patricia just kicked your ass!

Columbus Foodie said...

Wow, you make it look so easy. I'm truly inspired.

Anonymous said...

Wow - it looks so pristine - and absolutely yummy! Fabulous job!

T.W. Barritt at Culinary Types said...

Patricia - that is one stunning cake! The topping looks so elegant!

Stella said...

You Daring Bakers are ASTOUNDING bakers!
whipped cream, nutella, & meringue filling?!?! Who can say no to THAT?
Now, if only I lived in Sao Paulo, maybe you could have sent me some so I could help you finish it;)

by the way Pat, Valentina's indeed my nickname. My real name is Stella:) I should change my blogger id :)

Anonymous said...


What a pay off indeed! Your crepe cake is a thing of beauty. Congratulations on outdoing Martha herself and I'm so happy to hear that you enjoyed the end result!

Warda said...

Simply divine, Patricia!! I Have to try this crepe cake. Gorgeous pictures too.

Karin W. said...

Oh dear! I am very impressed.I love to bake cakes but I've never made a multi-layered cake like this.

Gattina Cheung said...

sweetie, I think you are one of the very few darlings who didn't curse Martha, hehee. As much as I admire your patience, your skill (esp in candy making) proves yourself is an all-round & excellent baker! Pat, you rock!!!

Gattina Cheung said...

sweetie, I think you are one of the very few darlings who didn't curse Martha, hehee. As much as I admire your patience, your skill (esp in candy making) proves yourself is an all-round & excellent baker! Pat, you rock!!!

wheresmymind said...

All the cool kids are making this! Beautiful!

Kirsten said...

SO lovely!!!! Wow! You should be very proud of this!!!


Patricia Scarpin said...

Sher, your cake is fabulous, too, dear!!

Kristen, thank you, sweetie!

Toni, please, have some!

Brilynn, thank you - I'm so glad you liked it. I was hoping you would.

I'm sure you'll make something amazing as soon as you start.

Claudia, thank you!

T.W., I loved the hazelnuts, too - making them was loads of fun. :)

Valentina, my dear, both your name and your nickname are beautiful!! Stella is one name I'd seriously consider for my second daughter, if I ever have one (the first would be Olivia).
There's no need to change anything, sweetie!
You should definitely come to Sao Paulo when you have a chance. :)

Ivonne, I did! And I'm so glad you liked it!

Rose, thank you - you'll definitely pull it off beautifully, I'm sure.

Karin, I think you'd make it and love it.

Gattina, I had fun making this cake! And thank you for your lovely comment - coming from you, I'm so flattered!

Jeff! Long time no see! How great to see you here again!

Kirsten, thank you! I'm proud of the lovely foodie friends I've made!

Anonymous said...

my gosh. it's beautiful.
i respect your patience in creatin such heavenly goodness. if only i could buy it off the racks to eat it...

Anonymous said...

Oh my goodness that cake looks absolutely amazing! It's so impressive you got 31 crepes! The candy decorations are beautiful too. I wish I could have a slice right now. I'm a sucker for Nutella. :) Patricia you're such a great and daring baker!

Anonymous said...

wow, wow Patricia, what a gorgeous looking cake. And I am sure, a piece of work!

Alice Q. Foodie said...

a ha! found the English version!!

Cris said...

I think this is my favorire recipe on your blog... haven't tried yet though, maybe sometime soon... we'll see, it has to be on a weekend...

Manggy said...

That's gorgeous. It's the recipe that, if you read it, you think, "there's no way this will look good..." But your cake, and especially that lovely cross-section, look flawless.

Rhi said...

This is an amazing, amazing looking cake! I have never seen anything like it!

Julie said...

That looks gorgeous, not to mention soooooo delicious!

Roser said...

it looks so tasty! Love the decorations too! So beautiful and elegant!

Related Posts with Thumbnails