My first crêpe-cake was a huge experience, specially because it came out without thinking it so much. I started with the plums, and ended up making plum-crême pâtissière, and filled the cake with it, and some almonds :) This time, again, against all odds I decided to make it again. This time 100% chocolate, and spices.
The ocassion couldn’t have been better: my close friend Evita invited me to Becerril de la Sierra, a beautiful place outside Madrid, for lunch with her husband and her two beautiful daughters. And if you want to win the children and conquer the adults, I think no-one does that job better than chocolate. On the bus ride, everyone looking at me, or well, the dessert, because to be honest (you can judge by the picture!) it turned out perfectly beautiful and delicious!!
The recipe has a really nice spice touch, that goes so nicely with the chocolate: the crêpes have some Cointreau, clove and cinnamon and the chocolate mousse is made with a fresh ginger-infusioned milk and orange zest. Exquisit. The inspiration came from FOOD52.
It requires time and organization, but if you have an afternoon off and guests or you are a guest for next day, believe me when I say you’ll have everyone in love with you by the first bite. The crêpes with the mousse make and elegant and fun dessert.
Ok!! Let’s go to the step by step recipe.
1. First, the Chocolate clove and cinnamon crêpes.
- 1 cup of buttermilk
- 1/2 cup of cold water
- 3 egg yolks
- 1 Tb sugar
- 3 Tb Cointreau
- 1 cup sifted flour
- 1/4 cup cocoa
- 5 Tb melted butter
- 1 ts vanilla extract
- 1 ts powdered cinnamon
- 4 cloves
- 1/2 ts salt
- 3 egg whites
- Mix all the ingredients (except the egg whites) in the same order they appear on your blender. Blend well.
- Cover and refrigerate for 1 hour. Time during which we can start with the chocolate mousse.
- Just before starting with the crêpes, beat the whites until stiff.
- Add the first half and move carefully. Add the second half.
- Make the crêpes carefully in a hot pan adding some butter between each.
2. Chocolate mousse with ginger and orange zest.
- 250 gr black chocolate
- 1/4 cup whole milk
- 1/4 cup cream
- 2 egg yolks
- 4 egg whites
- 3 Tb sugar
- 1 ts vanilla extract
- orange zest
- 2 Tb fresh grated ginger
For the final decoration:
- 1 cup cream with 2 Tb of sugar made chantilly
- 1 orange
- fresh mint leaves
- Place the milk in a small sauce-pan together with the ginger. Boil moving constantly to avoid it from burning. Once it starts boiling, remove from heat.
- Leave for at least 1 hour, strain and remove the ginger.
- Melt the chocolate in a water bath. Turn off the heat.
- Add the orange zest, milk, vanilla and cream until well combined.
- Add the egg yolks and move until well combined.
- Beat the egg whites with the sugar until stiff.
- Add 1/4 of the egg white preparation to the chocolate preparation and move carefully.
- Add the rest once it’s well mixed, carefully to avoid it from falling.
- Take to the fridge for 1 hour. It must have a scent of both ginger and orange, if you don’t feel it, add some more orange zest.
- Place a crêpe on the dish, place mousse on top and continue until a final crêpe. Sometimes using a circular mould can help.
- Take to the fridge for a few hours.
- Finally, 1/2 an hour before serving take out of the fridge. Place the whipped cream on top and some cubed-orange pieces with fresh mint.
- Serve some mousse at the base of the plate and a piece of cake on top.
Thanks to Evita and Fer for a lovely day!!! I leave you with some pictures from their daughters!