Triple Chocolate Crepe Cake with Peanut Crunch

Experience the magic of three layers of chocolate in one single cake. With a soft chocolate crepe base, rich chocolate cream, and a glossy chocolate topping studded with crunchy peanuts, this cake is every chocolate lover’s dream!

Ingredients:

For the Chocolate Crepes:

• Eggs: 3 pcs
• Sugar: 40g
• Low Gluten Flour: 100g
• Cocoa Powder: 10g
• Butter: 35g
• Milk: 300g

For the Chocolate Cream:

• Dark Chocolate: 100g
• Light Cream A: 100g
• Light Cream B: 200g
• Sugar: 20g
• Vanilla Paste

For the Chocolate Topping:

• Dark Chocolate: 120g
• Coconut Oil: 40g
• Chopped Nuts (preferably peanuts for added crunch)

Instructions:

1. Prepare the Chocolate Cream:
   1. For the chocolate ganache, gently heat Light Cream A and dark chocolate together either over low heat or a warm water bath until smooth and fully combined.
   2. Transfer to a bowl, cover with plastic wrap and refrigerate.
   3. In a separate bowl, whip Light Cream B with sugar and vanilla paste until it reaches a yogurt-like consistency.
   4. Fold in a generous spoonful of the cooled chocolate ganache until combined.
   5. Transfer to a piping bag and set aside.
2. Prepare the Chocolate Crepes:
   1. Whisk the eggs and sugar together until smooth.
   2. Gradually incorporate the flour, cocoa powder, butter, and a portion of the milk until well-combined.
   3. Add in the remaining milk and whisk until smooth.
   4. Sieve the mixture to ensure a smooth batter.
   5. Over medium-low heat, ladle a portion of the batter into a non-stick pan, allowing it to spread thinly and bubble.
   6. Once cooked, transfer to a plate to cool and repeat with the remaining batter.
3. Assemble the Crepe Cake:
   1. Lay a crepe flat on a serving dish. Pipe a thin layer of chocolate cream over it.
   2. Place another crepe on top and repeat the process until all crepes are stacked.
   3. Gently press and roll tightly to form a cake structure.
   4. Refrigerate for 2 hours to set.
4. For the Chocolate Topping:
   1. In a heatproof bowl, combine dark chocolate and coconut oil. Melt them together using a warm water bath or low heat.
   2. Stir in the chopped nuts until well-distributed.
   3. Pour this glossy mixture over the set crepe cake ensuring it’s evenly coated.
   4. Refrigerate for an additional hour to set the topping.