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.
Thanks to Evita and Fer for a lovely day!!! I leave you with some pictures from their daughters!
Hello! Your cake looks beautiful too! May I ask a few questions? How long would a cake like that last in the fridge?? Also…off this cake subject. I tried a croissant with this wonderful kind of Fig Paste?? and he also had the same wonderful paste inside of a Shortbread Cookie that gave it a completely different taste. Do you have a recipe like this?? I know that a man from Peru made them and the recipe came from his homeland. I would love to have this recipe! Anything in your recipe book like that??? Please send it to Eileen at my e-mail address if you would….I really want this recipe for my friend who is from Peru but has been in the states for over 20 years. Thank you so much for your time. email@example.com …here’s to excellent cooking!