Dark Chocolate and Earl Grey Tea Mille-Crepe Cake
This cake consists of 20 thin chocolate crepes layered with a dark chocolate whipped cream that’s been flavoured with Earl Grey tea. The dessert’s surface is covered with a dark chocolate ganache, and the layers simply melt in your mouth. There’s no need for a special mould to create this cake, just a skillet and […]
Ingredients
- 5 oz (140 g) 70% dark chocolate, chopped
- 2 ¼ cups (560 ml) 35% whipping cream
- ¼ cup (60 ml) corn syrup
- 6 tbsp (80 g) sugar
- 4 tsp (20 ml) Earl Grey tea leaves or 3 tea bags
- 1 ¼ cups (190 g) unbleached all-purpose flour
- ⅓ cup (35 g) cocoa powder, sifted
- 3 tbsp (40 g) sugar
- ½ tsp (2.5 ml) salt
- 3 eggs
- 2 ⅓ cups (575 ml) milk
- 2 tbsp (30 ml) vegetable oil
- Softened butter, for cooking
- 2 oz (55 g) 70% dark chocolate, chopped
- ¼ cup (60 ml) 35% whipping cream
- 1 tbsp (15 ml) corn syrup
- Edible flowers (optional)
Instructions
- Place the chocolate in a bowl.
- In a small pot, bring 1 cup (250 ml) of the cream to a boil with the corn syrup and sugar just until the sugar has dissolved. Remove from the heat. Add the tea and let infuse for 5 minutes.
- Strain the warm cream mixture through a sieve placed over the bowl of chocolate. Compost the tea leaves. Let the chocolate sit for 2 minutes without stirring. Whisk until smooth. Add the remaining cream. Cover and refrigerate for 3 hours or overnight.
This cake consists of 20 thin chocolate crepes layered with a dark chocolate whipped cream that’s been flavoured with Earl Grey tea. The dessert’s surface is covered with a dark chocolate ganache, and the layers simply melt in your mouth. There’s no need for a special mould to create this cake, just a skillet and a hand mixer. It’s a dessert that requires some time and precision, but will surely win over your guests.