Crepe Cake With Espresso Chocolate Glaze Recipes

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.

CREPE CAKE WITH ESPRESSO CHOCOLATE GLAZE

Steps:

• Combine all crepe ingredients in a blender and blend until smooth.
• Allow batter to rest in the refrigerator at least half an hour.
• In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
• In a medium saucepan, melt chocolate over medium-low heat.
• Add remaining ingredients and whisk thoroughly until smooth.
• Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
• Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
• Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
• Cook crepe until edges barely start to peel away from pan.
• Gently slide a long metal offset spatula under the crepe and flip it over.
• Cook crepe just another minute and slide onto a plate.
• Spread crepe with a thin layer of glaze.
• Cook another crepe, stack on top of the first, and spread with a bit of butter.
• Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
• Repeat this sequence until batter runs out, leaving top crepe bare.
• Spread remaining glaze over top crepe and allow it to drip down the sides.
• Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.

GLAZED CHOCOLATE ESPRESSO CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with nonstick spray. Line the base and sides with parchment paper.
• For the cake: Cream the butter and brown sugar together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing until fully incorporated before adding the next and scraping the sides of the bowl after each addition. Mix in the vanilla.
• Whisk the flour, cocoa powder, espresso powder, baking powder and salt in a medium bowl to combine. Add about half of the flour mixture to the mixer bowl and mix to combine. Scrape the bowl well, then add the buttermilk and mix on low speed to combine. Add the remaining flour mixture and mix on low speed to incorporate.
• Scrape the batter into the prepared cake pan and spread into an even layer. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cake for 10 minutes in the pan, then unlock and remove the sides of the pan and remove the parchment strips. Cool the cake completely on a cooling rack placed over a parchment-lined baking sheet.
• For the glaze: Put the chocolate and espresso powder in a medium bowl. Heat the cream to a simmer in a small saucepan over medium heat, then pour the cream over the chocolate. Let sit for 30 seconds, then stir until the mixture is smooth. Transfer to a measuring cup with a pour spout.
• Start by pouring glaze around the edges of the cake, then continue pouring and working towards the center of the cake until it is covered. Let the glaze set for 5 minutes, then gently transfer to a serving platter or cake stand (do not let the glaze set fully on the cooling rack). Once the glaze is set, the cake is ready to serve.

CHOCOLATE GLAZE FOR FLOURLESS CHOCOLATE ESPRESSO CAKE

Steps:

• Combine chocolate, butter, and vanilla in a bowl. Bring cream, sugar, espresso powder, and salt to a boil in a small saucepan, stirring until sugar and espresso powder are dissolved. Pour over chocolate mixture and whisk until smooth.

CHOCOLATE CAKE WITH ESPRESSO GLAZE

Steps:

• Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water.
• With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute.
• In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
• Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.