I have been wanting to do a crepe cake for a while now and thought that I should do one which will stand out not only in appearance, but in flavour too. This combination of light fluffy Amarula cheesecake filling, combined with the real chocolate crepes and Nutella ganache is a showstopper. It is rich, decadent and really easy to make, although slightly time consuming. The many layers will ensure that this Amarula and Nutella Chocolate Crepe Cake is moist and it should last a few days in the fridge without spoiling.
Chocolate Crepes (I did 4 x this recipe)
¾ cups butter
¼ cup water
227g dark chocolate
1 ½ cups flour
1/3 cup sugar
1 pinch salt
2 ½ cups milk
5ml Vanilla essence
Bring the water and the butter to the boil and pour over the chocolate to melt. Stir together until glossy.
Mix all the other ingredients together and whisk to combine.
Add the chocolate mixture and mix in.
Strain into a bowl or jug.
Heat a frying pan or crepe pan and ladle the mixture onto it, then thin out by tilting the pan or manually spreading it out.
Cook until bubbles appear on top then flip over to cook the other side.
Repeat until all the mixture is used.
For the Amarula cheesecake filling
1 ½ cups smooth cream cheese
4 or 5 tots of Amarula
1 ½ cups icing sugar
2 tsp Vanilla essence
Whisk the cream cheese, ½ cup of icing sugar and Amarula together and reserve.
Whisk the cream in a stand mixer until frothy, add the vanilla essence then start adding the remaining 1 cup of icing sugar gradually while it is whisking.
Whisk it until very thick and stiff.
Fold the cream cheese mixture into the cream.
For the Nutella Ganache
300g dark chocolate
1 tsp vanilla extract
Bring the cream and the Vanilla extract to the boil. Remove from the heat and add in the Nutella and chocolate stirring until completely combined. It will be glossy.
Put it all together
Place a crepe on the serve ware you intend on using. Add a dollop of the Amarula cream mixture and spread out. Repeat this until all the crepes are used.
Once complete, drizzle with your ganache (which should have cooled a little bit).
Decorate with candied hazelnuts and honeycomb.
Latest posts by Alex Poltera (see all)
- Brioche French Toast with Roasted Figs, Mascarpone and Maple Syrup - May 4, 2017
- Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce - March 14, 2017
- Vanilla and Lemon Curd Mille-Feuille - March 1, 2017
- Vegan Beetroot Tartare - February 20, 2017
- Valentines Day Chocolate Torrone - February 7, 2017
- Wedding Eats: Gayle & Justin at The Glades - January 19, 2017
- Kaylan’s Tandoori Chicken Skewers - December 15, 2016
- Vegan Mince Pies - December 5, 2016
- Rooibos Panna Cotta with Lemon Buttermilk Sponge and Berry Coulis - November 15, 2016
- Butternut and Parmesan Open Ravioli with Burnt Sage Butter and Toasted Hazelnuts - October 26, 2016
- Green Monday: the best MLT by Keri Bainborough - September 19, 2016
- Eating Green on Mondays – an interview with I Love Foodies - September 12, 2016
- Abingdon launches their 2014 MCC with Bubbles and Brunch at Tijnhuis - September 9, 2016
- Heston Blumenthal’s The Fat Duck - August 16, 2016
- Review: Dower House - August 2, 2016