Chocolate Glaze For Darkest Chocolate Crepe Cake Recipes

DECADENT CHOCOLATE CREPE CAKE

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Set aside to cool. In a large bowl, whisk the eggs, milk, vanilla and cooled chocolate mixture. Combine the flour, sugar and salt; add to egg mixture and mix well. Cover and refrigerate for 2 hours or overnight. (Batter will appear curdled.), For buttercream, in a microwave, melt white chocolate with cream; stir until smooth. Set aside to cool. In a small bowl, combine sugar and cream of tartar., Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. Constantly whisk until mixture reaches 120-130° (do not overheat). Stirring gently, keep at 120-130° for 2 minutes. Immediately transfer to a mixing bowl., With a whisk attachment, beat on high speed for 5 minutes. Reduce speed and beat for 5 additional minutes or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with the whisk attachment, beat butter and vanilla until light and fluffy. Beat in cooled white chocolate mixture. With a spatula, stir a fourth of the meringue into butter mixture until no white streaks remain. Fold in remaining meringue. Cover and refrigerate., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons crepe batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry, about 2 minutes; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., When cool, stack crepes with waxed paper or paper towels in between., To assemble, place one crepe on a cake plate. Spread with 3 tablespoons buttercream. Repeat layers until 10 crepes are used. Refrigerate for 15 minutes. Repeat layering and chilling until 30 crepes are used, ending layers with a crepe. (Save remaining crepes for another use.) Refrigerate., For ganache, place chocolate in a small bowl. In a small saucepan, bring the cream, corn syrup and salt just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Spread over top and sides of cake. Refrigerate for 1 hour before serving.

DARKEST CHOCOLATE CREPE CAKE

Steps:

• Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
• Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
• Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
• Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
• Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
• Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE GLAZE FOR DARKEST CHOCOLATE CREPE CAKE

Steps:

• Bring cream, corn syrup, and salt to a boil in a medium-heavy saucepan over medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

CHOCOLATE GLAZE

Steps:

• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

DARK CHOCOLATE CREPE CAKE

Steps:

• Crepes: Mix all crepe ingredients thoroughly (a blender would not be a bad idea). Refrigerate at least 2 hours, and up to 12 before proceeding.
• Barely butter the inside of a hot 9" non-stick skillet. Pour roughly 2 tbsp of batter into the middle of the skillet and quickly swirl around to thoroughly coat the bottom of the skillet. When the edges are set, just beginning to brown, and a few bubbles are popping in the middle, about 30-40 seconds, flip the crepe over and cook the other side, just until it browns a little, 10-15 seconds. Turn the crepe out onto a plate and repeat until all the batter is gone. You should have 30 crepes.
• Buttercream: toast the hazelnut flour in a small skillet over medium-low heat, stirring frequently, until just barely golden. Watch carefully, as the tiny bits can burn very very fast. Turn out into a bowl to cool.
• In the top of a double boiler, combine egg yolks, sugar, liqueur and salt. Whisk over boiling water 4 min, or until thick and pale. Remove from heat and cool to room temperature.
• In a bowl, combine butter and vanilla. Beat with electric mixer on medium-high 5 minutes, until soft and fluffy and lighter in color. Slowly beat in the cooled egg yolks. Let stand at room temperature 20 minutes, until spreadable. Fold in the hazelnuts by hand with a spatula.
• Ganache: Bring cream, corn syrup and salt to a boil over medium heat. Remove from heat. Add chocolate and swirl pan until chocolate is covered with cream. Let stand 5 minutes, then stir until smooth.
• Assembly: spread a thin layer of butter cream on a crepe. Layer a second crepe on top. Continue spreading cream on crepes until all the crepes are used up. Refrigerate 15 minutes until firm.
• Place crepe stack on a wire rack set over a rimmed baking sheet. Pour 1/2 cup of ganache over the top of the cake and spread to edges. Use remaining ganache to cover the sides of the cake. Sprinkle top with toasted chopped hazelnuts and refrigerate until set, about 20 minutes. Cake will keep in refrigerator about 3 days (if it lasts that long).