- 250 g flour
- 4 eggs
- 500 ml milk
- 100 g butter
- 10 g of sugar
- 1 pinch of salt
- 1 teaspoon butter to spread the skillet
- 200 g dark chocolate (minimum 56% cocoa)
- 100 g milk chocolate
- 500 g mascarpone
- The zest of 1 orange
- 200g whipping cream (very cold)
- 1 sachet of vanilla sugar (or 15 g of sugar)
- 200 g fresh blackberries
- 20 g dark chocolate
- Melt the butter in the microwave for 30 seconds before making the crepes. In a jug or basin, combine all of the ingredients and beat with a hand mixer until thoroughly combined.
- Heat a nonstick skillet with a diameter of 22 cm over medium heat. Using a touch of butter, coat the pan. Remove the extra fat using a paper towel once the pan is heated.
- To make the first crepe, pour a tiny quantity of dough onto the pan. Cook for about 1 minute on one side (until it is browned and peels away from the pan), then flip it. Cook for another minute on the other side, or until golden. If the first crepe is cracked or really oily, simply throw it away.
- Cook the crepes in the same manner until you’ve used up all of the batter. I’ve made a total of 16 crepes. Allow them to cool fully on a wire rack to prevent moisture from forming beneath them.
- Melt the two chocolates together in the microwave or in a water bath, then set aside to cool. When they’re cool enough to handle, combine them with the mascarpone and orange zest, and beat until smooth.
- To build the cake, start with one of the crepes as a basis, cover it with a little chocolate cream, then stack crepes with layers of cream until all of them are piled. The top crepe should be devoid of chocolate cream. Refrigerate the cake for at least 2 hours to enable the cream to solidify before cutting it.
- Remove the cake from the refrigerator just before serving and beat the cream with the sugar. Using the whipped cream, cover the last crepe. Garnish with fresh blackberries, then melt the remaining chocolate and drizzle it over the blackberries.
Source: Cau de sucre
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