Hope everyone had a wonderful Mother’s Day yesterday! I had a nice easy going weekend at the lake with my family and loved being able to slow down for a little while. Now it’s back to our gogogo life. I absolutely HATE going out for a holiday. I enjoy celebrating a different day than on the actual day. This year (as if I have any free time as it is) I made this amazing crepe cake. Luckily I had a friend over when I was making it because it took longer than I expected. The kids played and she kept me company while I layered and layered and layered! I cheated on the crepes and used these store bought ones I found at HEB –
Overall the flavor wasn’t bad. We had a few leftover that I used for strawberry crepes over the weekend. I ended up having to double the Amaretto filling to make the cake larger and used 4 packages of crepes. The only thing I wish I would have done was trim the outside of the cake so it would be nice and clean, but hey it’s rustic right! Be sure to check out Sprinkle Bakes post and see how pretty hers is. (click HERE)
Chocolate Amaretto Crêpe Cake
(Adapted from Sprinkle Bakes)
Yield: One 9-inch cake.
Note: Have ready a pastry brush and a little cup of melted butter before you begin cooking the crepes. This is for brushing and the pan with butter.
6 large eggs
1 cup whole milk
1/2 cup cream
1/2 tsp vanilla
1 cup all purpose flour
1/8 tsp salt
1/4 cup confectioners sugar
Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
Brush a 9 or 10 inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter. Place pan on the stove eye and cook until the surface of the crepe loses most of its glossiness and the top is set. At this point, most recipes will tell you to flip the crepes; mine were cooked through without flipping, so I just slid them out of the skillet and onto a plate.
Repeat process until all crepe batter is used. Allow the crepes to cool completely.
1 1/3 cups heavy whipping cream
3 Tbsp unsweetened cocoa powder
3 Tbsp granulated sugar
1 tsp. almond extract
2 Tbsp. amaretto liqueur
Whip heavy cream in a large bowl on medium-high speed with a hand mixer or using a stand mixer fitted with the whisk attachment. Gradually add the granulated sugar. Mixture will begin to thicken.
Gradually add in the unsweetened cocoa powder.
Add the amaretto liqueur one tablespoon at a time, and then add the almond extract. Whip until stiff peaks form. Set aside.
Note: This recipe can be halved if you don’t plan to make the amaretto truffles.
9 ounces semisweet or bittersweet chocolate
2 cup heavy cream
2 tablespoons Amaretto liqueur
Roughly chop the chocolate and place it in a medium bowl.
In a small saucepan, heat the heavy cream over medium-high heat until just boiling.
Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth.
Mix in the Amaretto and whisk again until smooth. Allow to cool slightly before using,
Center a crepe on a serving plate. Using a pastry brush, very lightly coat the crepe with chocolate ganache while it is still thin (if ganache begins to set, you can gently heat it in the microwave at 20 second intervals). Thinly spread a little whipped filling over the ganache and top with another crepe. Continue brushing, spreading and stacking, ending with a crepe on top. Set aside.
When remaining chocolate ganache is of spreading consistency, use to frost the cake. Let stand at room temperature until set.
Note: If making entire ganache recipe, remaining amount can be chilled and rolled into truffles. Roll truffles in cocoa powder and garnish top of cake, if desired.