Hello everyone, this is Qiong
Today I will share with you the chocolate crepe cake
I made matcha flavor before, today I made chocolate for the kids
Delicate chocolate cream with a melting crepe
You can taste the texture of ice cream
Prepare 2 eggs, beat them and set aside
Then prepare 40g melted butter and add 10g cocoa powder
Cocoa powder, like matcha powder, has good oil solubility
So first blend it with melted butter
A total of 400g milk is needed to make crepes
First take 200g milk and pour it into the pot, add 50g sugar
Heat on medium heat for 3 minutes, stir to melt the sugar
Pour the heated milk into the basin
Then add the melted chocolate butter
Stir evenly with egg whisk
Then add the remaining 200g of milk and mix well
At this time the temperature of the liquid will drop a little
Sift in 80g low-gluten flour at this time
Continue to stir evenly with egg whisk
Then pour in the 2 eggs that were beaten up
The batter becomes thicker after being added
There are still many small flour particles, It doesn't matter, I'll sift it
It is generally recommended to filter 2-3 times, so that the batter obtained is more delicate
Cover the filtered batter with plastic wrap and put it in the refrigerator for 1 hour
The crepes made this way are more delicate
Take out the refrigerated batter after 1 hour
At this time the starch has settled in the basin, stir it
Now let’s bake the crepes and heat with small fire
The best temperature of the pot is around 130°C
At this time, scoop in a spoonful of batter
Turn the pot to spread the batter evenly on the bottom of the pot
Then pour the excess batter back into the basin
You can hang the extra part of the edge with a scraper
Bake for 2 minutes, it will done with big bubbles
Put the pot upside down on the cooling rack and the crepes will fall off automatically
Spread it out and let cool
After all the crepes are done, trim the edges
If you bake for your family, you don’t need to trim it
Cover with plastic wrap after cutting to prevent air drying
Now let’s make the chocolate cream
Take 80g dark chocolate chips and add 100g light cream
Place in the microwave to heat for 40 seconds to melt the chocolate
Then stir well with egg whisk
Stir well and set aside to cool for later use
Take 550g whipped cream and add 55g sugar
Whisk with an electric whisk until slight texture appears
Now add the cold chocolate paste
Then use an electric whisk to beat to 80-90% percent
The remaining work is to put together the layer cake
Still follow the order of a crepe and a layer of cream
Use a spatula to scrape off the excess cream on the side
Spread a layer of buttercream on top to wrap the cake
Final smoothing
If there is excess cream, squeeze a circle on the top as a decoration
It is recommended to keep the finished cake in the refrigerator for more than 2 hours before enjoying
Take out the refrigerated cake from the refrigerator in 2 hours
Sprinkle some cocoa powder on the top, cut open and enjoy
Let’s take a look at the cut out layers are very even
This is the cream frosting must be spread evenly and smoothly when combining the cake
Delicate chocolate cream with melt-in-mouth crepes
It's cold and delicious
If you like the food I cook, please give me a thumbs up
You can also subscribe to my channel
I’m Qiong, see you next time