Chocolate Crepe Cake with Salted Chocolate Orange Sauce

4.6
(5)

A delicious cake that combines flavors that everyone loves--chocolate and orange.

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Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
1 8-inch cake

Ingredients

Crepes:

  • 2 cups milk

  • 1 ½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • 6 teaspoons confectioners' sugar

  • 2 large eggs

  • ½ teaspoon vanilla extract

  • ¼ teaspoon Diamond Crystal® Kosher Salt

  • 2 tablespoons butter

Salted Chocolate Orange Sauce:

  • 9 ounces 70% dark chocolate, chopped

  • 1 ½ cups heavy cream

  • 6 fluid ounces orange juice concentrate, undiluted

  • ¼ cup sugar

  • 1 teaspoon vanilla

  • ¼ teaspoon Diamond Crystal® Kosher Salt

  • 2 cups heavy whipping cream

Directions

  1. Mix milk, flour, cocoa powder, confectioners' sugar, eggs, vanilla and Diamond Crystal® Kosher Salt in a large mixing bowl until smooth and well blended.

  2. Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes, separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes.

  3. For Chocolate Orange Sauce, place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate, vanilla, sugar and Diamond Crystal® Kosher Salt; stir until thoroughly mixed.

  4. Whip 2 cups whipping cream in a bowl until stiff.

  5. To assemble the cake, place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes, ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving.

  6. To serve, spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce.

  7. Optional garnishes: Peeled orange sections, mint sprigs, or shaved chocolate.

Nutrition Facts (per serving)

1035 Calories
74g Fat
85g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 1035
% Daily Value *
Total Fat 74g 94%
Saturated Fat 39g 194%
Cholesterol 271mg 90%
Sodium 303mg 13%
Total Carbohydrate 85g 31%
Dietary Fiber 6g 23%
Total Sugars 49g
Protein 16g
Vitamin C 50mg 250%
Calcium 221mg 17%
Iron 3mg 16%
Potassium 633mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.