Toblerone Chocolate Crepe Cake
Thirty delicate crepes layered with fluffy Toblerone ganache and finished with a rich dark chocolate glaze.
Servings 12
Calories 587kcal
Ingredients
For Crepes*
- 6 Eggs beaten
- 3 Cups Milk
- 6 Tablespoons Melted Butter
- 3 Cups All purpose flour
- 1/2 teaspoon Salt
- Butter for cooking for cooking
For Toblerone Ganache
- 2 cups Heavy Cream
- 10 oz Toblerone chopped
For Dark Chocolate Glaze
- 1/2 Cup Heavy Cream
- 3/4 Cup Semi-Sweet Chocolate Chips
Instructions
For Crepes
- Add the eggs, milk, melted butter, flour, and salt to a blender. Blend until smooth.
- Refrigerate the batter for 20–30 minutes to allow the flour to hydrate.
- Heat a lightly buttered 9-inch nonstick skillet over medium heat.
- Pour approximately ¼ cup of batter into the skillet, immediately tilting and swirling to coat the bottom in a thin layer.
- Cook for 45–60 seconds, until the edges begin to lift and the underside is lightly golden.
- Carefully flip and cook for another 15–30 seconds.
- Transfer to a plate and repeat with the remaining batter. Add a little milk if the batter is too thick to spread thinly.
- Allow the crepes to cool completely before assembling the cake.
For the Toblerone Ganache
- Place the chopped Toblerone chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until steaming and just beginning to simmer.
- Pour the hot cream over the chocolate and let stand for 1–2 minutes.
- Whisk until the chocolate melts and the mixture is smooth.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Transfer the chilled ganache to a mixer fitted with the whisk attachment. Whip until thickened and spreadable. Do not overwhip.
Assembly
- Place a small dab of ganache in the center of a serving plate.
- Place one cooled crepe on the plate and spread a thin, even layer of Toblerone ganache over it.
- Continue alternating crepes and ganache until all the crepes are stacked, finishing with a crepe on top.
- Spread any remaining ganache around the sides of the cake.
- Refrigerate while preparing the chocolate glaze.
For the Dark Chocolate Glaze
- Place the chocolate chips in a heatproof bowl.
- Heat the heavy cream until just beginning to simmer.
- Pour the hot cream over the chocolate and let stand for 1–2 minutes.
- Whisk until smooth and glossy.
- Allow the glaze to cool slightly until pourable but no longer hot.
- Pour over the chilled crepe cake and gently spread with a spatula.
- Refrigerate for 15–30 minutes, or until the glaze is set, before slicing.
Notes
- You may substitute store-bought refrigerated crepes for homemade crepes.
- The number of crepes depends on each crepe's thickness and size. The revised batter has not yet been tested to confirm a yield of 30.
- Prepare the Toblerone ganache the day before to save time.
- Make sure the crepes are completely cool before assembling.
- Refrigerate the finished cake, covered, for up to 3 days.
- For clean slices, use a sharp knife and wipe the blade between cuts.
Nutrition
Calories: 587kcal | Carbohydrates: 47g | Protein: 11g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 171mg | Sodium: 131mg | Potassium: 311mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1125IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 2.1mg
