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We hope you got benefit from reading it, now let’s go back to chocolate mille crepe cake recipe. You can cook chocolate mille crepe cake using 17 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Chocolate Mille Crepe Cake:
- Provide Crepes
- You need 400 ml Milk
- Take 45 g Caster sugar
- Get 3 Large eggs
- Get 25 g Melted butter
- Prepare 112 g Plain flour
- Get 28 g Corn flour
- Take 12 g Cocoa
- Prepare 0.5 teaspoon Baking powder
- Use Filling
- Take 350 ml Double cream
- Prepare 3 Tablespoons Caster sugar
- Prepare 1 teaspoon Vanilla extract
- Prepare Fruits
- Prepare Decoration
- Get 2 teaspoons Cocoa
- Use Fruits
Steps to make Chocolate Mille Crepe Cake:
- Mix milk and sugar and heat it until the sugar is melted and the milk is warm to touch.
- Beating the eggs and slowly pour in the warm milk to mixing them well. Add in the melted butter and mix.
- Add in sieved flour ingredients.
- Sieve the batter twice and seal by clinging film. Leave it in the fridge for 1 hour.
- Take the batter out and stir it. Heat a bigger pan with a little smear of oil, cook the crepe. And then use a smaller pan to cook the rest of batter. (Here I get 1 big crepe and 11 smaller crepes)
- Beat the cream with sugar (Please do not over beat it). Add in vanilla extract and mix them well.
- Put two strips of baking paper in a cross way. Lay the big crepe on the paper strips. Put some cream and lay down a small crepe.
- Slice the fruits (use strawberry, banana and kiwi here). Stack up the crepe cake by 2 layers of cream and 1 layer of fruits. (Banana’s colour is quite similar to the cream. So, use mango or other fruits probably will show the colour better.)
- Get a deep bowl and laying the cling film. Pull the paper strips to lift the cake to the bowl. Remove the paper strips and seal the cake with cling film. Keep refrigerated for 2 hours.
- Take the cake out and place on the plate. Remove the cling film. Sprinkle the sieved cocoa and decorate with some fruits. Enjoy. 😋
Meanwhile, make a white chocolate ganache for the filling. Melt the white chocolate with the cream in a heatproof bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat, then leave to cool to room temperature. This cake was made with a chocolate crepe batter but you can also use plain crepes with this basic french crepe recipe. I've detailed more about how to make crepes in that post (with a video).
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