Description
Indulge in the rich flavors of this decadent Chocolate Crepe Roll Cake, featuring layers of chocolate crepes filled with a creamy vanilla-infused cream cheese filling, all topped with a luscious chocolate ganache and toasted walnuts.
Ingredients
Units
Scale
For the crêpes:
- 375 g all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 3 eggs
- 8 tbsp granulated sugar
- 1 1/2 tsp salt
- 900 ml milk
- 60 g unsalted butter melted and cooled to room temperature plus more to cook
For the filling:
- 300 g cream cheese
- 300 g whipping cream cold from the fridge
- 100 g icing sugar/powdered sugar
- Seeds from one vanilla pod or 1 tbsp vanilla paste or 1 tsp vanilla extract
For the chocolate ganache:
- 80 g dark chocolate 60-70% cacao
- 80 g whipping cream
- 40 g granulated sugar
- 20 g cold unsalted butter cut into cubes
- 60 g toasted walnuts chopped
Instructions
- For the crêpes: Mix all dry ingredients, add wet ingredients, whisk, rest in fridge, cook crepes, cool down.
- For the filling: Beat cream cheese, vanilla, sugar, add whipping cream, beat until fluffy.
- Assembly: Layer crepes with filling, roll tightly, cut crepes for alternating layers, roll up until all crepes are used.
- For the ganache: Heat cream and sugar, melt chocolate, combine, add butter and walnuts, cover roll with ganache, refrigerate overnight.
Notes
- Make sure to let the crepes cool completely before assembling the cake.
- Freeze the assembled cake before pouring the hot ganache to prevent melting the filling.
- Remove the edges before serving for a neat presentation.