Thousand Layer Crepe Cake W Ferrero Crumb + Espresso Creme

  • Thousand Layer Crepe Cake W Ferrero Crumb + Espresso Creme
  • Thousand Layer Crepe Cake W Ferrero Crumb + Espresso Creme
  • Thousand Layer Crepe Cake W Ferrero Crumb + Espresso Creme
  • Thousand Layer Crepe Cake W Ferrero Crumb + Espresso Creme
Ranked: 151st

Rated 4.87 out of 5 based on 19 votes

Ingredients

  • 4 cups self - raising flour
  • 4 cups full cream milk
  • 4 x eggs
  • 800 g good quality dark chocolate
  • 500 ml thick cream
  • 40 x ferrero rocher chocolate balls
  • 200 ml whipping cream
  • 2 tspn espresso coffee

Method

1. First up you will need to make the 48 crepes. It is best to do this in 4 batches of 12. They store for up to 24 hours in air tight containers. (When making this cake, I do 24 at night and then 24 first thing the next morning, i.e the morning I am making the whole cake).

2. Each batch of 12 crepes will use 1 x cup self raising flour, 1 x cup milk and 1 x egg. To make the crepes combine the flour, milk and eggs by whisking. Once whisked, allow to rest for 20 minutes. After batter has rested add a small ladle of mixture to a very hot, buttered crepe/frying pan, swirl pan until mixture spreads evenly across base, when cooked on one side (approx 20 seconds) flip over, cook on other side (approx 15 seconds) then remove from heat. Repeat until all crepes are cooked. Crepes should be golden with crispy edges.

3. To make the ganache: Place chocolate and cream in a saucepan on medium heat. Continuously stir until chocolate is melted and 2 ingredients are combined. A glossy, thick, fudge should result. Take off heat and set aside.

4. Place Ferrero chocolates in a food processor and blitz for a few minutes. You do not want to completely break the balls down into sand, you still want some small chunks to remain. Set aside.

5. It is now time to assemble. Take one crepe, spread with ganache and then sprinkle with Ferrero crumb. Repeat process for all 48 crepes.

6. Whip cream and when whipped slowly add espresso drop by drop. Fold espresso through gently as you do not want to flatten the cream.

7. Cut a slice of the cake and serve with cream and any left over ganache.

Bon app├ętit!

See here for more details – http://phoodie.wordpress.com/2012/06/24/1000-layer-crepe-cake-w-choc-fudge-sauce-ferrero-crumb-and-espresso-creme/

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  • Wow wow wow wow wow!!!

    Reply

    by Louise Carter on 09/10/2012, 11:21
    Louise Carter
  • Thanks so much! Send me a picture after you’ve made it! Your sister will love it :)

    Reply

    by Phoodie Tweets on 09/10/2012, 16:33
    Phoodie Tweets
  • YUMMMM!!! I will be making this tonight! Phoodie you are amazing, love all of your fantastic recipes!!

    Reply

    by Jackie Recek on 12/11/2012, 13:18
    Jackie Recek
    • Aren’t you lovely! :) Thanks so much!

      Reply

      by Phoodie Tweets on 12/11/2012, 16:32
      Phoodie Tweets
  • amazing cake , would love to try making it.

    Reply

    by elizabeth karr on 12/11/2012, 17:23
    elizabeth karr
  • Phoodie you are amazing!!! An unbelievable recipe … congratulations!!!

    Reply

    by Helen Loughman on 13/11/2012, 07:23
    Helen Loughman
    • Ahh you are too kind HL! Thanks so much! :)

      Reply

      by Phoodie Tweets on 13/11/2012, 19:00
      Phoodie Tweets
  • Love it

    Reply

    by Natalie Carr on 14/11/2012, 12:47
    Natalie Carr
  • Phoodie is great!

    Reply

    by Lee-Anne Whitten on 14/11/2012, 13:33
    Lee-Anne Whitten
  • Yum Yum Yum…an incredible dessert!

    Reply

    by Brooke Renard on 14/11/2012, 14:48
    Brooke Renard
  • Sooooo Yummmmmmm! We are huge phoodie phans in our house… Another amazing creation

    Reply

    by Kate Yates on 14/11/2012, 17:46
    Kate Yates
    • Awesome! Thanks for the support :)

      Reply

      by Phoodie Tweets on 14/11/2012, 19:17
      Phoodie Tweets
  • haha!

    Reply

    by Phoodie Tweets on 16/11/2012, 10:50
    Phoodie Tweets
    • I havent had a crepe or pancake since 1999 … *sigh* shame our house is gluten free … plus I have to say a house with 40 ferrero rochers in it and they stay long enough to become a recipe isnt doing it right lol … sneaking “just one” would see them gone in no time *chukkle*

      Reply

      by Helen Minns on 19/12/2012, 08:06
      Helen Minns
  • Looks amazing!

    Reply

    by Jacquelin Plummer on 17/11/2012, 22:08
    Jacquelin Plummer
  • I love ferrero rocher. This recipe is amazing!

    Reply

    by Sarah Lewis on 29/12/2012, 17:23
    Sarah Lewis