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Chocolate Crepe Cake with Salted Chocolate Orange Sauce Tasty Recipes

Looking for recipes Chocolate Crepe Cake with Salted Chocolate Orange Sauce, our own site provides recipes Chocolate Crepe Cake with Salted Chocolate Orange Sauce that an individual need Listed below are the quality recipes Chocolate Crepe Cake with Salted Chocolate Orange Sauce of which you need

Chocolate Crepe Cake with Salted Chocolate Orange Sauce

"A delicious cake that combines flavors that everyone loves--chocolate and orange."

Ingredients :

  • Crepes:
  • 2 cups milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 6 teaspoons confectioners' sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal® Kosher Salt
  • 2 tablespoons butter
  • Salted Chocolate Orange Sauce:
  • 9 ounces 70% dark chocolate, chopped
  • 1 1/2 cups heavy cream
  • 6 fluid ounces orange juice concentrate, undiluted
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon Diamond Crystal® Kosher Salt
  • 2 cups heavy whipping cream

Instructions :

Prep : 15M Cook : 6M Ready in : 1H15M
  • Mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and Diamond Crystal(R) Kosher Salt in a large mixing bowl until smooth and well blended.
  • Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes.
  • For Chocolate Orange Sauce, place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate, vanilla, sugar and Diamond Crystal(R) Kosher Salt; stir until thoroughly mixed.
  • Whip 2 cups whipping cream in a bowl until stiff.
  • To assemble the cake, place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes, ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving.
  • To serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce.
  • Optional garnishes: Peeled orange sections, mint sprigs, or shaved chocolate.

Notes :

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