I... I can't even... I don't know where to begin, really. I almost didn't share this with you. Chocolate, cream, crêpes, more chocolate, more cream, ganache, raspberry jam, truffles, diabetes, chocolate, obesity, cream. In good conscience I couldn't give you this recipe. Luckily for you, I apparently gave up being a good person for Lent this year.
The cake: A dozen or so crêpes layered with chocolate ganache and raspberry jam, covered in chocolate ganache frosting, topped with chocolate truffles, and dusted with cocoa powder. If you enjoy chocolate, the odds are in ever in your favor (Did you see The Hunger Games this weekend? I did, and my inner tween loved it!) of enjoying this cake. This is easily the most ridiculous dessert I've ever made.
I don't wish to know the calorie count of a slice of this cake. It's unfortunate that I'm going to a beach in Florida in less than a month. I apologize to my fellow sand loungers. It's not going to be pretty. This cake is partially to blame, but it was worth every rich, decadent bite.
Proceed at your own health risk. You may never breathe the same way again, but you will die happy.
adapted from Sprinkle Bakes
yields about one dozen crêpes
6 large eggs
1 cup cream
1/2 cup coconut milk
1 teaspoon vanilla
1 cup all purpose flour
1/8 tsp salt
1/4 cup confectioners sugar
Place all ingredients in the bowl of a food processor or a blender and process until well combined. The mixture will be the consistency of heavy cream.
Brush a 9 or 10 inch skillet with melted butter and place over medium heat until butter just starts to smoke. Pour scant 1/4 cup of batter into the skillet. Swirl the batter with the pan lifted over the stove eye until the bottom is coated with a thin layer of batter. Place pan on the stove eye and cook until the surface of the crêpe loses most of its glossiness and the top is set. Flip crepe and leave on the stove for another 20 seconds. Slide the crêpe out of the skillet and onto a plate.
Repeat process until all crêpe batter is used. Allow the crêpes to cool completely.
**half this portion of the recipe if you do not intend on making truffles**
18 ounces semisweet or bittersweet chocolate
2 cups heavy cream
1 teaspoon vanilla
Roughly chop the chocolate and place it in a medium heatproof bowl.
In a saucepan, heat the heavy cream and vanilla over medium-high heat until just boiling.
Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Allow to cool slightly before using.
Center a crêpe on a serving plate. Using a pastry brush, very lightly coat the crêpe with chocolate ganache while it is still thin (if ganache begins to set, you can gently heat it in the microwave at 20 second intervals). Thinly spread a little raspberry jam over the ganache and top with another crêpe. Continue brushing, spreading and stacking, ending with a crêpe on top. Place in the cake thus far in the freezer for 30 minutes to set.
Refrigerate the chocolate ganache. When remaining chocolate ganache is of spreading consistency, use to frost the cake. Let stand at room temperature until set.
The remaining amount of chocolate ganache can be chilled and rolled into truffles. Roll truffles in cocoa powder and garnish top of cake. Dust cocoa powder over the entire cake.