Grease a frying pan and pour about 75-80g of batter into a 20cm diameter frying pan. Cook gently over low heat. Leave to cool.
Cut into 18cm rings or leave as is for larger layers.
Prepare the chocolate cream by melting the chocolate in hot heavy cream. Whip the heavy cream and sugar until stiff, then fold in the chocolate ganache.
Layer the crepes, alternating strips of chocolate cream and white cream, repeating until desired height is achieved. Refrigerate for 1 to 2 hours.
Dust with cocoa powder before serving.
Advice :
Adjust the quantities of cream according to the cutting of the layers.
Take your time to layer and even out the cream for a stunning finish.
Enjoy every bite of this delicious cake! 🤤🤤It’s worth a try!
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