Chocolate crepes cake

Second round for this crepes cake trial with this time an all-chocolate recipe!

If you haven’t seen the first recipe with strawberries and pastry cream,


it is.


I alternated layers of chocolate cream and crispy praline, you can easily imagine the result, a true delight!

A little tip, don’t have a heavy meal before this desert if you know what I mean :).




Ingredients for the crepes batter:

  • 500 gr. of flour 
  • 5 eggs
  • 1 liter of milk
  • 3 tablespoon of oil
  • Optional: 4 tablespoon of beer or rum

For the recipe,  heat up the frying pan and make the crepes jump!



Ingredients for the chocolate cream:

(Depending of the desired height of the cake, you can increase the quantities)

  • 2 gelatine sheets (approximatively 4 gr.)
  • 200 gr. of milk chocolate
  • 250 gr. of full-fat milk
  • 90 gr. of 35% cream
  • 30 gr. of sugar
  • 125 gr. of egg yolk (approximatively 6-7 big eggs or 9-10 average ones)


The recipe for the chocolate cream:

  • Place the gelatine sheet to soak in cold water.
  • Prepare the egg yolk in a pan (= separate it from the egg white)
  • Put the pieces of milk chocolate in a bowl.
  • Mix the milk and cream and bring it to the boil.
  • Pour the sugar on the egg yolk and stir it together with a whisk .


  • When the cream and the milk are boiling, pour the chocolate in it and mix it at the same time.
  • When the chocolate is completely melted, pour it on the egg yolk and place the pan on medium heat while carrying on mixing and bake the mixture until approximatively 85°C (185 F).
  • As soon as you see bubbles coming up the surface, remove the pan from the heat and keep on stirring. The mixture needs to thicken (a bit like the ketchup texture).
  • Once you reach this consistence, away from the heat, add the gelatine while thoroughly mixing.
  • Place the cream in a bowl for at least one hour in the fridge, it needs to be firm.
  • You could potentially beat it with an electric whisk when it has completely cool down and just before the assembly.





Ingredients for the crispy praline:

(Like for the chocolate cream, depending of the desired height of the cake, you can increase the quantities)

  • 300 gr. of praline
  • 140 gr. of milk chocolate
  • 100 gr. of Gavottes (

    crêpes dentelles

  • 60 gr. of butter


The recipe for the crispy praline:

  • Add the chocolate and the butter together and make it melt.
  • Add the praline and stir thoroughly.
  • Crush the Gavottes and add them.
  • Blend everything together.
  • Don’t wait too long to spread the mixture because it will solidify when cooling down. If it’s the case, heat it slightly in a pan with a bit of milk, it will then be easier to spread on the crepes.




For the assembly:

  • Place a crepe on your platter.
  • Spread a thin layer of chocolate cream.
  • Add a crepe.
  • Spread a thin layer of crispy praline.
  • Add another crepe, spread a layer of cream and repeat it alternating the 2 mixtures until you use it all.


I added some raspberries to decorate and because this fruit goes perfectly with the chocolate.











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