Chocolate Crêpe Cake

• Produce

  • 1 Fruit to top

• Baking & Spices

  • 1/4 cup Sugar

• Bread & Baked Goods

  • 100 Chocolate crepes

• Dairy

  • 3/4 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 tbsp Amaretto

Found on champagne-tastes.com

Description

Directions

• Make 20 Chocolate Crêpes (See recipe notes).
• While making crêpes, put a glass or metal bowl in the freezer to chill.
• Set crêpes aside to cool. Remove bowl from freezer, and add cream, sugar, and amaretto. Use a hand mixer to whip cream into stiff peaks.
• Begin assembling cake-- Place one crêpe in center of a plate, and add about 1 1/2 TB whipped cream to the crêpe. There should be enough cream to cover the crêpe, but not so much that it will ooze out the side. Leave about a 1/2 inch border along the edge of the crêpe. Top with another crêpe, and repeat. While layering, push down on the top of cake periodically to keep it from forming a dome. Finish cake with 20th crêpe.
• Allow cake to set in the fridge at least 3 hours, or freezer 1 hour.
• Optional: Serve cake with more whipped cream and/or fruit.
• Use a VERY sharp knife to cut.
• Cake can be stored up to 1 day in the fridge, or several weeks in an airtight container in the freezer. If freezing, allow to thaw in fridge before serving.

Nutrition