Ingredients for Sweet Chocolate Wedges Crepes Cake
- Sweet Baking Chocolate
- 1/4 cup (60ml) water
- 2 large egg yolks
- Heavy Cream
- Slivered almonds (optional)
- 3 large eggs
- 1 cup (120g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 1/2 cups (360ml) milk
- 2 tablespoons (30g) unsalted butter, melted
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How to Make Sweet Chocolate Wedges Crepes Cake
- **Make the Chocolate Ganache:**
- Combine 6 ounces (170g) of finely chopped semi-sweet chocolate and 1/4 cup (60ml) of water in a saucepan over low heat.
- Stir constantly until the chocolate is completely melted and smooth.
- Remove from heat and let cool slightly.
- Whisk in 2 large egg yolks, one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in 1 cup (240ml) of whipped heavy cream.
- **Make the Crepes:**
- In a medium bowl, whisk together 3 large eggs, 1 cup (120g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 1/2 cups (360ml) milk, and 1/4 cup (60ml) water until smooth.
- Stir in 2 tablespoons (30g) of melted unsalted butter.
- Refrigerate the batter for at least 1 hour.
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium-high heat.
- Pour 2-3 tablespoons of batter onto the hot surface, swirling to create a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown.
- Stack the cooked crepes on a plate.
- **Assemble the Cake:**
- Spread a thin layer of the chocolate ganache over each crepe.
- Stack the crepes on top of each other.
- Refrigerate for at least 4 hours, or preferably overnight.
- Cut into 6 wedges.
- Garnish with slivered almonds (optional).
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
83g
Carbs
11g
