Deepest Darkest Crepe Cake!
This was a Daring Bakers challenge I completed back in April of 2007. It was a fun challenge and I just wanted bump this post up incase you missed it.
I was actually really excited when I saw this challenge, especially after reading all of the comments everyone had. It seems that they all had some trouble with the crepe recipe. Luckily, being vegan, I get to try it with a different recipe since I don’t eat milk or eggs. As long as you expect the first couple of crepes to be trial runs that are fit for snacking but not the actual cake, you should be fine.
I was able to make this cake all in one day, but you can take up to 4 days to make it. This cake is rich, but not too sweet. It tastes great, even my hubby liked it (he’s the non dessert lover). I would describe the Hazelnut filling on the buttercream side & the chocolate glaze tastes heavenly made with hazelnut cream instead of heavy cream. I had some problems with my candied hazelnuts. I started out making the hazelnut praline from the Filbert Gateau, then read the directions. The sugar had started to melt a bit when I decided to add the water, big mistake. I then didn’t cook it long enough. I ended up just putting it back on the stove to heat some more & it turned out okay, not great, but it was salvaged. The other problem I had was impatience. I made my Chocolate Glaze then put it in the fridge to cool down. Well, it wasn’t cooling down fast enough for me, so I put it in the freezer, planning to take it out after 10 to 15 minutes. Well, 30 minutes later, it had started to harden into chips again, so the presentation isn’t as pristine as I would’ve liked, but I actually liked the little bits of chips, it gave a nice texture difference to the smoothness of the cake. Each component of the cake is pretty easy to make, especially after you get the hang of the crepes & it comes together nicely as well.
first side flipped over
My changes are in green.
Deepest Darkest Crepe Cake from the kitchens of Martha Stewart
Daring Bakers Challenge #6: April 2007 Host: Brilynn (Jumbo Empanadas)
1. If you don’t like hazelnut filling, you may choose a flavor of your choice but you are on your own how to make the cream filling.
2. You don’t have to do the candied hazelnut topping. You may just do sugar, nothing or the topping of your choice.
3.High altitude modifications are allowed as long as you stay “true” to the recipe.
4. Conversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. is allowed.
5. Recipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in your region.
3/4 Cup (1 ½ sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 Ounces semisweet chocolate, finely chopped
1 1/2 Cups all-purpose flour
1/3 Cup sugar
2 Teaspoon salt
2 1/2 Cups whole milk, room temperature
6 large eggs, room temperature
1 Tablespoon pure vanilla extract
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″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 ½ 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.
2 ¼ cups soy milk
¾ cup whole wheat pastry flour (do not substitute ordinary whole wheat flour)
¾ cup oat flour (2/3 cup rolled oats, ground in a dry blender)
¾ cup extra-firm silken tofu
1/3 cup chickpea flour
1/4 cup cocoa powder
1 TBSP sugar
1 TBSP honey (or agave nectar)
¾ tsp salt
¾ tsp baking powder
Process all of the ingredients in a food processor or a blender until very smooth. (You do not have to “rest” the batter before cooking, like with egg crepes.)
Heat a nonstick 8″ skillet (a shallow skillet is the best, if you have one) over medium-high heat. Use 2 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling & tilting the pan until it evenly covers the bottom. Cover the pan & cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a very thin plastic spatula. Stack the cooked crepes on a plate & cover them with a clean napkin. (These crepes are quite tender & it is difficult to flip them over– with this method of cooking, you don’t have to.) – You can cook them uncovered & flip them if you want, that’s what I did.
Either fill the crepes right away & serve as directed below, or let them cool & place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe), & refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling). I only got 23 crepes.
Serving: Makes about 8 cups
2/3 Cup heavy cream – coconut milk
6 large egg whites – ¾ cup extra firm silken tofu & 1 ½ TBSP Ener-G Egg replacer mixed with 1/3 cup coconut milk
1 2/3 Cups sugar – 1 cup
1 3/4 Cups (3 1/2 sticks) unsalted butter, cut into pieces, softened – 1 ½ sticks
1 Teaspoon pure vanilla extract
1/3 Cup hazelnut cream, (available from Whole Foods Market, www.wholefoods.com) – Hazelnut soy creamer
1 tsp salt
Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
Whisk egg whites & sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved & mixture registers 160 degrees, 2 to 3 minutes.
Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled & stiff (but not dry) peaks form, about 5 minutes.
Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, & salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
I mixed all of the ingredients together with a hand mixer. Then refrigerated it until I put the cake together.
Crepes stacked & filled with Hazelnut filling. You can spread the filling a little closer to the edges then I did, but don’t get it too thick on the edges because the weight of the crepes will make it smoosh out the sides.
Serving: Makes about 2 cups
1 1/4 Cups heavy cream – Hazelnut Soy Creamer
1 Tablespoon light corn syrup – Lee’s Golden Syrup
1 tsp salt
10 Ounces semisweet chocolate, finely chopped
Bring cream, corn syrup, & salt to a boil in a medium, heavy saucepan over medium to 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.
Serving: Makes 9
9 hazelnuts, toasted and peeled
1 Cup sugar
Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
Cook sugar & ¼ cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
Dip 1 skewered hazelnut into syrup, coating completely & letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4“. Carefully remove skewers. (Mine were about ¼” long)