Delicate layers of cocoa crepes stacked with velvety cream cheese filling and a sprinkle of chocolate pieces for extra texture. A striking centrepiece that’s as beautiful as it is delicious. Recipe to be enjoyed as part of a healthy, active lifestyle.
Chocolate Crepe Cake with Philadelphia® and OREO® Crumb
- 1h
- Serves 12
240 g milk
4 whole eggs
170 g cold water
185 g flour
25 g Cadbury® Bournville cocoa powder
3 tsp granulated sugar
0.25 tsp salt
1 tsp vanilla
25 g salted melted butter
250 g Philadelphia Original Soft Cream Cheese
115 g unsalted softened butter
240 g powdered sugar
1 tsp pure vanilla extract
120 g OREO Crumb
1
Add the eggs, water, milk, flour, cocoa powder, sugar, salt, and vanilla to a blender and process until smooth. Add the butter and blend again for a few seconds. Let the batter rest for 15 minutes.
2
Preheat crepe pan. Pour ⅓ cup of batter into pan and swirl. Cook for about 1 minute on medium heat until the surface of the crepe looks dry, then flip and cook for another 15-30 seconds, then transfer to a plate. Repeat with remaining batter, stacking the crepes on top of each other.
3
In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined.
4
Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed. Using a pallet knife, spread your filling onto each crepe layer.
5
Layer your crepes on top of each other to create as many layers as possible. In between each layer, I like to sprinkle the OREO Crumb to add texture to the dish.
6
To serve, cut slice of the crepe cake and place on a plate.
NutritionAmount (per portion)
kJ/Kcal1489 kJ / 355.9 kcalFat19.9gCarbs37.3gProtein5.9gSaturated Fat11.2gSodium0.3gSugars24.5g
