Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline

By MiNDFOOD

Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline

Looking for the ultimate show stopper? This Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline is sure to leave everyone in awe. 

Spiced Chocolate Crêpe Cake with Chocolate Mousse & Hazelnut Praline

Serves 8

1 3⁄4 cups (260g) plain flour, sifted

1⁄2 cup (50g) Dutch cocoa powder, sifted

1 tsp ground cinnamon

1⁄2 tsp mixed spice

1⁄4 cup (55g) caster sugar

3 cups (750ml) milk

4 eggs, lightly whisked

80g unsalted butter, melted, plus extra to brush

1⁄4 cup milk, extra

1⁄2 cup single cream

250g sour cream

1⁄4 cup icing sugar

300g hazelnut praline, chopped

 

CHOCOLATE MOUSSE

1⁄4 cup hazelnut liqueur or strong coffee

1 1⁄2 tbsp powdered gelatine

2 x 600g tubs store-bought custard

400g dark chocolate, finely chopped

1 tsp vanilla bean paste

 

Place flour, cocoa, cinnamon, mixed spice and sugar into a large bowl. Make a well in the centre. Whisk milk, eggs and butter in another bowl. Gradually whisk the egg mix into the dry ingredients to form a smooth batter. Cover and set aside for 20 minutes.

Meanwhile, to make the mousse, place hazelnut liqueur/coffee and gelatine in a bowl and set aside for 5 minutes. Place custard in a saucepan over medium heat. Add chocolate, stir until melted and smooth. Add vanilla and gelatine mixture, stir to combine. Pour into a tray, cover with baking paper and refrigerate for 1 hour or until cold and slightly thicker.

Heat a 22cm non-stick pan over medium heat. Brush with a little melted butter. Whisk the extra milk into the crêpe mixture. When pan is hot, reduce heat to medium-low. Pour 1⁄4 cup of batter into centre of pan, swirl to coat base with mixture. Cook for 1-2 minutes or until dry on the surface, golden and lacy. Flip onto a piece of baking paper, repeat with remaining batter. (You should have 20 crêpes.)

Grease and line the base of a 24cm spring- form tin. Place a crêpe in the base of the tin. Spread with 1⁄4 cup mousse, leaving a 1cm border at the edge of the crêpe. Top with a crêpe. Continue layering crêpes and mousse, finishing with a crêpe. Refrigerate for 1 hour.

To serve, whisk cream, sour cream and icing sugar together to stiff peaks. Top cake with cream and pieces of hazelnut praline.

 

Tip: To make your own hazelnut praline, place 125g toasted hazelnuts on a lined baking tray. Place 1 cup of caster sugar in a pan over medium-low heat. Cook for 5 minutes, shaking pan, until sugar is melted and a rich caramel colour. Pour over hazelnuts; let cool and set.

 

Try some of our other mouthwatering crepes:

Coffee Crepe Cake

Crepe Stack with Orange Curd and Fresh Raspberries

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