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Custard-filled crepes cake with dark chocolate ganache topping

Course Dessert
Cuisine International
Keyword crepe cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 to 10
Author Connie Veneracion

Ingredients

  • custard filling (follow the recipe in the cream puffs post), chilled
  • crepe batter (follow the recipe in the Nutella crepes; double the amount)
  • butter for occasionally greasing the pan
  • 1/3 cup dark chocolate ganache (get the recipe)

Instructions

  • Using a small non-stick frying pan, make the crepes. Follow the directions in the Nutella crepes recipe minus the Nutella part and the folding. Keep the crepes flat.
  • Place a crepe on a plate. Using an offset spatula, spread a thin layer of custard on it. Cover with another crepe and spread with custard again. Repeat until all the crepes are in place. DO NOT spread custard on the last piece of crepe.
  • You can just pour the ganache directly over the stack of crepes (see how). Sam wanted a thicker topping, a consistency between a fudge and a ganache, so she put the bowl of ganache in a bowl with pieces of ice. Ganache thickens as it cools and that is why it has to be used the moment it reaches the desired consistency. Sam stirred the ganache until it thickened just so then spread the chocolate on the cake.