CHOCOLATE CREPE CAKE, easy-to-make dessert perfect for breakfast, snacks, or birthday parties, light and delicious lactose-free.
Today is my son’s birthday, and I made him this delicious and unique chocolate crepe cake, very simple, with a light cream without lactose and without butter.
My son doesn’t like desserts that are too “sweet” and high-calorie; he prefers lighter ones, so I thought of making this chocolate crepe cake with a very simple cream with only 2 tablespoons of sugar in the whole dessert.
Once I made the crepes with water, I made the cream with soy milk and covered everything with water and cocoa spreadable cream, in short, a cake not exactly light but almost.
Follow me in the kitchen, today there is the chocolate crepe cake.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 7-8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9.5 oz water (or milk)
- 1.25 cups all-purpose flour
- 2 tbsps extra virgin olive oil (or seed oil)
- 1 pinch salt
- 1 egg
- 2 eggs
- 2.1 cups milk (I use soy)
- 2 tbsps all-purpose flour
- 2 tbsps sugar
- 1 oz unsweetened cocoa powder
- 0.7 oz 50% dark chocolate
- 5.3 oz unsweetened cocoa powder
- 2 tbsps honey
- 8.8 oz water
Steps
For the preparation of crepes, you can follow THIS RECIPE.
Prepare the spreadable cream for the topping following THIS RECIPE.
Work the whole eggs in a small pan with sugar and flour, add cocoa and then the milk gradually, stirring with a hand whisk.
Once well mixed, move to the stovetop on low heat, add the chocolate and stir until it thickens, pour it into a bowl and cover with plastic wrap. Let it cool.
When you have prepared all the crepes, the spreadable cream, and the filling cream is cold, you can start assembling the dessert.
Place a crepe on a plate and fill with the cream until you use up all the ingredients.
Cover with the spreadable cream; if it is thick, add some milk and mix vigorously.
Decorate with chopped hazelnuts, fruit, and chocolate chips or as you prefer, put in the fridge for an hour.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
CHOCOLATE CREPE CAKE
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