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Decadent Chocolate Crepe Cake

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A 'showstopper" in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta

16 ServingsPrep: 1 hour Cook: 1 hour + chilling

Ingredients

3/4 cup unsalted butter, cubed
8 ounces bittersweet chocolate, coarsely chopped
6 eggs
2-1/2 cups whole milk
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
WHITE CHOCOLATE BUTTERCREAM:
8 ounces white baking chocolate, chopped
1/2 cup heavy whipping cream
2-1/4 cups sugar
1 teaspoon cream of tartar
8 egg whites
2 cups unsalted butter, softened
2 teaspoons vanilla extract
SEMISWEET CHOCOLATE GANACHE:
6 ounces semisweet chocolate, chopped
3/4 cup heavy whipping cream
2-1/2 teaspoons corn syrup
1/8 teaspoon salt

Directions

In a microwave, melt butter and chocolate; stir until smooth. Set
aside to cool. In a large bowl, whisk the eggs, milk, vanilla and

2 of 2

Decadent Chocolate Crepe Cake (continued)

Directions (continued)

cooled chocolate mixture. Combine the flour, sugar and salt; add to
egg mixture and mix well. Cover and refrigerate for 2 hours or
overnight. (Batter will appear curdled.)
For buttercream, in a microwave, melt white chocolate with cream;
stir until smooth. Set aside to cool. In a small bowl, combine sugar
and cream of tartar.
Place egg whites in a double boiler or metal bowl over simmering
water; stir in the sugar mixture. Constantly whisk until mixture
reaches 120-130° (do not overheat). Stirring gently, keep at
120-130° for 2 minutes. Immediately transfer to a mixing bowl.
With a whisk attachment, beat on high speed for 5 minutes. Reduce
speed and beat for 5 additional minutes or until cool and stiff.
Transfer to a large bowl.
In the same mixing bowl with the whisk attachment, beat butter and
vanilla until light and fluffy. Beat in cooled white chocolate
mixture. With a spatula, stir a fourth of the meringue into butter
mixture until no white streaks remain. Fold in remaining meringue.
Cover and refrigerate.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
2 tablespoons crepe batter into center of skillet. Lift and tilt pan
to coat bottom evenly. Cook until top appears dry about 2 minutes;
turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat
with remaining batter, greasing skillet as needed.
When cool, stack crepes with waxed paper or paper towels in between.
To assemble, place one crepe on a cake plate. Spread with 3
tablespoons buttercream. Repeat layers until 10 crepes are used.
Refrigerate for 15 minutes. Repeat layering and chilling until 30
crepes are used, ending layers with a crepe. (Save remaining crepes
for another use.) Refrigerate.
For ganache, place chocolate in a small bowl. In a small saucepan,
bring the cream, corn syrup and salt just to a boil. Pour over
chocolate; whisk until smooth. Cool, stirring occasionally, until
ganache reaches a spreading consistency. Spread over top and sides
of cake. Refrigerate for 1 hour before serving. Yield: 8 servings.

Nutrition Facts: 1 piece equals 781 calories, 56 g fat (31 g saturated fat), 179 mg cholesterol, 192 mg sodium, 66 g carbohydrate, 2 g fiber, 10 g protein.