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Thursday, February 10, 2022

Chocolate Crepe Roll #ImprovCookingChallenge

Layers of decadent chocolate crepes and creamy Mascarpone cheese rolled into a cake and served with some whipped cream and a strawberry garnish.  This cake is amazing......

Chocolate Crepe Roll

It's time for the Improv Cooking Challenge......
Improv Cooking Challenge Logo

Nichole of Cookaholic Wife invites us each month to join her in making a recipe that contains two ingredients.  This month those ingredients were chocolate and crepes.

Let's see what everyone brought into the challenge today.......

Chocolate Crepe Cake Roll

I had made a Crepe Cake for breakfast several years ago and it was a huge hit.  I knew I wanted to make another Crepe Cake for this event but wanted something different than just adding chocolate frosting to the cake I had already shared.

Chocolate Crepe Cake Roll pin

So I googled Crepe Cakes and found several for the same recipe from fellow blogger, Christie of A Kitchen Hoor's Adventures.  It appears, from what I can tell, that Christie won a contest for this recipe over at Swiss Diamond Bakeware.  

Once you make and try this recipe, you will understand why Christie won.  It is absolutely scrumptious and impressive when plated to serve.

I used about 30 crepes for this recipe, three overlapping stacks of 10.  The batter made more crepes than needed so we got the added bonus of chocolate crepes for breakfast that morning.  



Dessert, Breakfast, Crepes, Chocolate,
Desserts, Breakfast
French
Yield: 12 servings
Author: A Day in the Life on the Farm
Chocolate Crepe Cake Roll

Chocolate Crepe Cake Roll

Layers of decadent chocolate crepes and creamy Mascarpone cheese rolled into a cake and served with some whipped cream and a strawberry garnish. This cake is amazing......
Prep time: 20 MinCook time: 1 HourInactive time: 2 HourTotal time: 3 H & 20 M

Ingredients

Filling
  • 1/2 c. heavy cream
  • 1 (16 oz) carton Mascarpone cheese
  • 1/2 t. vanilla paste
  • 1 1/2 c. powdered sugar
Crepes
  • 4 eggs
  • 2 T. butter, melted and cooled
  • 1 c. sugar
  • 2 1/2 c. flour
  • 4 T. dark baking cocoa
  • 4 c. milk
  • additional butter for pan
  • Powdered sugar for sprinkling.
  • Whipped cream and strawberries for serving, if desired

Instructions

Filling
  1. In the small bowl of a stand mixer, fitted with the whisk attachment beat together the cheese, cream and vanilla until creamy.
  2. Reduce mixer speed to low and add powdered sugar in three increments until incorporated. Increase speed and beat until light and fluffy.
  3. Refrigerate until ready to assemble cake.
Crepes and Cake Assembly
  1. Place the eggs, 2 Tablespoons of melted, cooled butter, sugar, flour, cocoa powder and milk into a heavy duty blender and puree until smooth.
  2. Place a non stick 9-10" skillet over medium heat. Partially unwrap a stick of butter and holding onto the wrapped end swirl the stick around the pan coating it lightly.
  3. Add 1/3 cup of the batter to the pan, turning and rotating to cover the bottom completely. Place onto the heat and let cook until top is dry and edges are lightly browned. Flip and cook on other side for about 30 seconds.
  4. Continue in this manner, buttering the pan after every other crepe, until batter is gone.
  5. To assemble place on crepe onto the center of a sheet of parchment paper and cover thinly with some of the cheese spread. Place a second crepe overlapping the first with the edge to the center of the first. Spread with filling and then add a third crepe coming in on the other side to the center of the first crepe and spread with the cheese.
  6. Continue in this manner until you have 3 overlapping stacks of 10. Using the parchment roll on long edge of the crepe to the center and then roll onto the remaining third, forming a roll. Place into the refrigerator, still wrapped in parchment, for an hour or two.
  7. Remove the parchment, and trim the rough edges from the ends of the roll. Place onto a serving platter and sprinkle with powdered sugar.
  8. Serve slices of cake with whipped cream and a strawberry garnish, if desired.

Notes

Adapted from a recipe found at Swiss Diamond by A Kitchen Hoor's Adventures.

Nutrition Facts

Calories

427.51

Fat (grams)

26.06 g

Sat. Fat (grams)

15.57 g

Carbs (grams)

41.08 g

Fiber (grams)

0.94 g

Net carbs

40.14

Sugar (grams)

20.48 g

Protein (grams)

8.10 g

Sodium (milligrams)

232.82 mg

Cholesterol (grams)

92.12 g

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Place the eggs, 2 Tablespoons of melted, cooled butter, sugar, flour, cocoa powder and milk into a heavy duty blender and puree until smooth.
Place a non stick 9-10" skillet over medium heat.  Partially unwrap a stick of butter and holding onto the wrapped end swirl the stick around the pan coating it lightly.
Add 1/3 cup of the batter to the pan, turning and rotating to cover the bottom completely.  Place onto the heat and let cook until top is dry and edges are lightly browned.  Flip and cook on other side for about 30 seconds.  
Continue in this manner, buttering the pan after every other crepe, until batter is gone.
To assemble place on crepe onto the center of a sheet of parchment paper and cover thinly with some of the cheese spread.  Place a second crepe overlapping the first with the edge to the center of the first.  Spread with filling and then add a third crepe coming in on the other side to the center of the first crepe and spread with the cheese.
Continue in this manner until you have 3 overlapping stacks of 10.  Using the parchment roll on long edge of the crepe to the center and then roll onto the remaining third, forming a roll.  Place into the refrigerator, still wrapped in parchment, for an hour or two.
Remove the parchment, and trim the rough edges from the ends of the roll.  Place onto a serving platter and sprinkle with powdered sugar.
Serve slices of cake with whipped cream and a strawberry garnish, if desired.