Description
Delicate chocolate raspberry crepe cake layers showcase French pastry artistry with silky chocolate ganache and fresh raspberry filling. Elegant dessert promises culinary delight you can craft at home with patience and precision.
Ingredients
Scale
- 2 ½ cups (590 ml) all-purpose flour
- 12 large eggs
- 4 cups (950 ml) milk
- 1 cup (240 ml) water
- ⅔ cup (160 ml) butter, melted
- ⅔ cup dark chocolate cocoa powder
- ½ cup (100 g) white granulated sugar
- ½ cup (100 g) granulated sugar
- ¼ cup plus 2 tablespoons (75 g) sugar
- 1 cup (120 g) powdered sugar, sifted
- 2 cups (480 ml) whipping cream
- 8 oz (225 g) mascarpone or cream cheese
- 2 cups (300 g) raspberries (fresh or frozen, thawed)
- 2 cups (300 g) fresh raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Preparing the Chocolate Raspberry Crepe Batter: Ensure ingredients are room temperature. Combine eggs, milk, and water in a large bowl, whisking thoroughly. Blend in melted butter, vanilla, and sugar. Sift flour and cocoa powder into the liquid, creating a velvety mixture. Let batter rest for 10 minutes to allow complete hydration.
- Crafting Delicate Chocolate Crepes: Warm a non-stick pan over medium heat. Ladle batter, swirling to coat pan evenly. Cook until edges crisp, approximately 1 minute. Flip and cook reverse side for 30 seconds. Stack crepes carefully on a flat surface.
- Creating Raspberry Cream Filling: Mash raspberries with sugar. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Incorporate mascarpone, blending until silky. Gently fold crushed raspberries into the cream mixture.
- Assembling the Crepe Cake: Place first crepe on a serving plate. Spread a thin layer of raspberry cream. Systematically stack crepes, alternating with cream filling. For precision, consider using a springform pan. Refrigerate overnight to meld flavors.
- Presenting the Dessert: Adorn cake with fresh whole raspberries. Dust with a delicate layer of powdered sugar for an elegant finish.
Notes
- Ingredient Temperature Matters: Ensure all ingredients are at room temperature (68-72°F) for smooth, consistent batter and optimal mixing.
- Batter Resting is Crucial: Let the crepe batter rest for 10 minutes to hydrate flour completely, resulting in tender, delicate crepes.
- Crepe Cooking Technique: Use a non-stick pan and rotate quickly to create thin, even crepes without tearing or breaking.
- Overnight Flavor Fusion: Refrigerate the assembled cake overnight to allow cream and crepe layers to meld together, enhancing overall taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 430
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 150 mg