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Recipes from the Sweet Tooth Fairy: Mocha Crepe Cake via [notebook]

Mocha crepe cake

Mocha crepe cake accompanying image

Serves about 10
Preparation time: 20 minutes
time: 30 minutes (plus 30 minutes resting and 3 hours chilling time)

eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups
(375ml) milk
2 tbs caster sugar
2 tsp vanilla bean paste
butter, to grease
200g dark chocolate,
coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
Mocha sauce
200g dark
chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml)
freshly brewed espresso
2 tbs coffee liqueur
2 tbs brown sugar

  1. Combine the eggs and flour in a medium bowl. Gradually add milk,
    while continually stirring, until well combined and mixture is smooth.
    Add sugar and vanilla and stir to combine. Set aside for 30 minutes to
  2. Heat a 15cm non-stick frying pan over medium heat. Brush with melted
    butter. Pour in enough batter to coat the base of the pan. Cook for 1
    minute or until lightly golden and just set. Use a spatula to turn and
    cook for a further 30 seconds or until golden. Transfer to a plate.
    Repeat with remaining batter, reheating and greasing pan between
  3. To make filling, place chocolate, cream and coffee in a heatproof
    bowl over a saucepan of simmering water. Use a metal spoon to stir for 5
    minutes or until chocolate melts and mixture is smooth. Remove from
    heat; cover with plastic wrap. Place in the fridge, stirring
    occasionally, for 30 minutes or until mixture cools and thickens.
  4. Line a 20cm springform pan with plastic wrap. Place a crêpe in the
    pan. Spread with a little fi ling. Continue layering with crêpes and
    filling, finishing with a crêpe. Cover with plastic wrap and place in
    the fridge for 3 hours or until chilled and set.
  5. To make the mocha sauce, combine the chocolate, cream, coffee,
    liqueur and sugar in a heatproof bowl over a saucepan of simmering
    water. Stir for 5 minutes or until sauce is smooth.
  6. Turn the cake onto a clean surface. Use a sharp knife to cut into
    wedges. Place on serving plates and drizzle with hot sauce.

Photography: Steve Brown  Stylign: Jane Hann

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