If almond is not your thing, simply substitute the Amaretto for your favourite liqueur and substitute or leave out the almond extract.
Chocolate Amaretto Crepe Cake
Makes one 9-inch cake
For the crepes:
60g butter
1/2 cup icing sugar (confectioners sugar)
3 tbsp Amaretto liqueur
The quantity of filling given here is more than what I used, but I think it needed a little bit more, so your cream layers would look more generous than you can see in my photo.
Whip cream in a stand mixer with the whisk attachment or using a hand mixer on medium-high speed. As the cream starts to thicken, add the sifted icing sugar. Once the sugar has been incorporated, add the sifted cocoa and beat until smooth. Fold in the Amaretto and then taste. If you think it could have a bit more almond, add the extract. The mixture should be fairly stiff. Set aside and make the ganache.
140g dark chocolate
1/2 cup heavy cream
1 tbsp Amaretto liqueur
Roughly chop the chocolate and place in a medium sized mixing bowl. Heat the cream over medium heat in a small saucepan until it’s just about to boil and little bubbles start coming to the surface. Immediately pour the cream over the chocolate and stir gently until the chocolate has all melted and the mixture is smooth and glossy. Stir in the Amaretto. Give it a little taste and add a tiny bit more Amaretto if you think it needs it. Now, get straight to constructing the cake.
To make up the Crepe Cake:
Put a crepe in the centre of your serving plate. Using a pastry brush, lightly coat the crepe with the warm chocolate ganache. If the ganache begins to harden, reheat gently in the microwave for 15 seconds or over a double boiler.
Cassandra says
Oh my goodness!!! That there is delightfully evil! I love it!… this one is going straight to my pinterest boards and hopefully soon enough, into my tummy! Man… I’m so hungry now!
Winnie says
This is an AMAZING cake
It looks absolutely fabulous
Thank you so much for the detailed explanation
I’m pinning this, and planning to make it
Hubby says
It was definitely worth the wait!
Laura says
Better late than never. Your hubby is a lucky man. I need to make this soon!
ally says
chocolate amaretto filling – hello, heaven!
xo
http://hersuitcaseheart.tumblr.com
stephchows says
oh YUM! I’ve always wanted to make a crepe cake, but I always get impatient and just eat the crepes! LOL This looks phenomenal!
thingsforboys says
The recipe makes plenty so you can snack on a few as you cook 😉
DebonaireDad says
This looks great, going to have to try it one day soon
amy rene says
oh, my delicious! the recipe had me drooling but your perfectly paper thin crepes just have me wanting to perfect my crepe. well done!
tara says
Can i make it the day before and keep it chilled? Or will everything get soggy?
abby says
It is best made on the day of eating, though it would keep for a few days. I don’t think it would get majorly soggy as the cream layers aren’t too liquid, though I haven’t had it stick around long enough to see.