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Ingredients

Serves:
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FOR CREPES
egg 3 pcs
salt 1/8 tsp
sugar 1 tbsp
vanilla sugar 10 g
cocoa powder 3 tbsp
all-purpose flour 230 g
baking powder 10 g
milk 750 ml
vegetable oil
FOR THE CREAM
whipping cream 500 ml
icing sugar 70 g
cottage cheese 360 g
FOR THE DECORATIONS
pomegranate seeds
chocolate

Nutritional information

cal
200,2
prot
7,08
fat
11,76
carbs
16,72
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Chocolate crepe cake with cheese cream

Chocolate crepe cake with cheese cream

Ingredients

  • FOR CREPES

  • 3 pcs egg
  • 1/8 tsp salt
  • 1 tbsp sugar
  • 10 g vanilla sugar
  • 3 tbsp cocoa powder
  • 230 g all-purpose flour
  • 10 g baking powder
  • 750 ml milk
  • vegetable oil

  • FOR THE CREAM

  • 500 ml whipping cream
  • 70 g icing sugar
  • 360 g cottage cheese

  • FOR THE DECORATIONS

  • pomegranate seeds
  • chocolate

Would you like to treat your guests to some delicious cake but you are fed up with sponges? Then we suggest trying out a most delicate cake made from chocolate pancakes and cheese cream. You can also add some chocolate shavings or melted and a bit cooled chocolate to your cream. The cake will cut more easily if you cool it in a fridge for a few hours, preferably overnight.


All author's recipes

Darya Bliznuk

Recipe author

Darya lives in sunny city Rostov-on-Don. From her childhood she was fond of cooking and made experiments in the kitchen. Recently she began to take a picture of these experiments. Beloved wife and mother of two children.

Steps

1
Done

Step 1

Make the chocolate crepes. Remove the milk and eggs from the fridge in advance, as you will need to use them at room temperature. In a bowl combine eggs, salt and both the sugars. Whisk slightly. Add cocoa powder, mix.
2
Done

Step 2

Combine flour with baking powder. Add this mixture to the whisked eggs, mix.
3
Done

Step 3

Add the milk. Whisk until the batter becomes homogeneous and without any lumps.
4
Done

Step 4

Grease your 24-cm frying pan with some vegetable oil and put it at medium heat. When the pan is hot, pour a ladle of the batter and swirl to let it distribute. Fry until the batter is evenly set on the top.
5
Done

Step 5

Flip the crepe with a blade and fry 30-40 seconds more.
6
Done

Step 6

Put the cooked crepe on a plate and cover with another plate upside down. This will prevent the edges from drying and the crepes will remain soft and tender. Use the same procedure for frying all the crepes. You do not need to grease the pan again.
7
Done

Step 7

Prepare the cream. Using an electric mixer whisk the cold whipping cream with icing sugar. The cream is supposed to thicken and increase its volume. Reserve 1/3 of the cream for the decoration. You can put the cottage cheese through a sieve to make it even more soft and delicate, or use an electric blender for the same purpose.
8
Done

Step 8

Add 2/3 of the whipped cream to the cottage cheese in parts, stirring carefully after each portion.
9
Done

Step 9

Put one crepe on a dish, cover with some cream, spread.
10
Done

Step 10

Cover with one more crepe, spread a layer of cream.
11
Done

Step 11

Continue assembling your cake using the same method, spreading a layer of cream after each crepe.
12
Done

Step 12

Cover the sides and the top of your cake with the reserves whipped cream. Smooth with a spatula, blade or a knife.
13
Done

Step 13

Put the cake into the fridge, preferably overnight.
14
Done

Step 14

Decorate your cake with the remaining crepes, berries, fruits, chocolate or any other stuff to your taste.
15
Done

Step 15

We decorated our cake with crepes, chocolate, nuts and pomegranate seeds.
16
Done

Step 16

Chocolate crepe cake is ready!
17
Done

Step 17

Enjoy your meal!
18
Done

Chocolate crepe cake with cheese cream

Would you like to treat your guests to some delicious cake but you are fed up with sponges? Then we suggest trying out a most delicate cake made from chocolate pancakes and cheese cream. You can also add some chocolate shavings or melted and a bit cooled chocolate to your cream. The cake will cut more easily if you cool it in a fridge for a few hours, preferably overnight.

  • Автор рецепта:
  • После приготовления вы получите 12
  • Время приготовления: 2 hours

Ингредиенты

  • 3 pcs egg
  • 1/8 tsp salt
  • 1 tbsp sugar
  • 10 g vanilla sugar
  • 3 tbsp cocoa powder
  • 230 g all-purpose flour
  • 10 g baking powder
  • 750 ml milk
  • vegetable oil
  • 500 ml whipping cream
  • 70 g icing sugar
  • 360 g cottage cheese
  • pomegranate seeds
  • chocolate

Способ приготовления

  • Make the chocolate crepes. Remove the milk and eggs from the fridge in advance, as you will need to use them at room temperature. In a bowl combine eggs, salt and both the sugars. Whisk slightly. Add cocoa powder, mix.

  • Combine flour with baking powder. Add this mixture to the whisked eggs, mix.

  • Add the milk. Whisk until the batter becomes homogeneous and without any lumps.

  • Grease your 24-cm frying pan with some vegetable oil and put it at medium heat. When the pan is hot, pour a ladle of the batter and swirl to let it distribute. Fry until the batter is evenly set on the top.

  • Flip the crepe with a blade and fry 30-40 seconds more.

  • Put the cooked crepe on a plate and cover with another plate upside down. This will prevent the edges from drying and the crepes will remain soft and tender. Use the same procedure for frying all the crepes. You do not need to grease the pan again.

  • Prepare the cream. Using an electric mixer whisk the cold whipping cream with icing sugar. The cream is supposed to thicken and increase its volume. Reserve 1/3 of the cream for the decoration. You can put the cottage cheese through a sieve to make it even more soft and delicate, or use an electric blender for the same purpose.

  • Add 2/3 of the whipped cream to the cottage cheese in parts, stirring carefully after each portion.

  • Put one crepe on a dish, cover with some cream, spread.

  • Cover with one more crepe, spread a layer of cream.

  • Continue assembling your cake using the same method, spreading a layer of cream after each crepe.

  • Cover the sides and the top of your cake with the reserves whipped cream. Smooth with a spatula, blade or a knife.

  • Put the cake into the fridge, preferably overnight.

  • Decorate your cake with the remaining crepes, berries, fruits, chocolate or any other stuff to your taste.

  • We decorated our cake with crepes, chocolate, nuts and pomegranate seeds.

  • Chocolate crepe cake is ready!

  • Enjoy your meal!

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Red cabbage and chechil salad
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Glass noodles with champignons and cucumber
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Red cabbage and chechil salad

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