mocha crepe cake 摩卡千层蛋糕 (●__●)

hmm.. wordless wednesday… let’s just bake ლ(⌒▽⌒ლ)

Recipe adapted from Taste.com.au

Ingredients ／食材 (makes a 15cm crepe cake)

Crepe
4 eggs, lightly whisked
1 cup (150g) plain flour
1 1/2 cups (375ml) milk
2 tablespoons caster sugar
2 teaspoons vanilla bean paste
Melted butter, to grease

Filling
200g dark chocolate, coarsely chopped
2/3 cup (160ml) thin cream
1/4 cup (60ml) freshly brewed espresso

Mocha sauce
200g dark chocolate, chopped
1/3 cup (80ml) thin cream
1/4 cup (60ml) freshly brewed espresso
2 tablespoons coffee liqueur
2 tablespoons brown sugar

鸡蛋面糊
4颗蛋，轻微打散
1杯（150克）面粉
1 1/2杯 （375毫升）牛奶
2大匙绵白糖
2小匙香草酱 （如没有，可用香草精替代）
融化黄油 （刷煎锅用）

馅料
200颗黑巧克力,剁碎
2/3杯（160毫升）淡奶油
1/4杯（60毫升）espresso/浓咖啡

摩卡酱
200颗黑巧克力,剁碎
1/3杯（80毫升）淡奶油
1/4杯（60毫升）espresso/浓咖啡
2大匙咖啡利口酒
2大匙黄糖

Directions

– Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest
在容器中加入并混合鸡蛋和面粉。缓缓加入牛奶～一定要不停地轻微搅拌，直到蛋面糊无颗粒为止。加入糖和香草酱。搅拌至均匀。盖上保鲜膜，休面糊30分钟

– Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches
用中火将15厘米的不粘锅烧热，然后刷上融化黄油。倒入面糊～分量需盖上不粘锅的底面。煎大约一分钟，或至蛋皮变金黄色。用铲子将蛋皮翻转，再煎30秒或至金黄色即可。将煎好的蛋皮放到盘子上，待凉。此步骤重复至面糊用完为止。

– To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens
准备馅料 ～ 将黑巧克力，但奶油和咖啡倒入容器中，隔热水煮至巧克力完全融化；之间需用勺子不停搅拌至馅料无颗粒为止。盖上保鲜膜，冷藏30分钟或直到馅料凝固与冷却。这冷却期间，需时不时搅拌巧克力湖

– Line a 20cm springform pan with plastic wrap. Place a crepe in the pan. Spread with a little filling. Continue layering with crepes and filling, finishing with a crepe. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and set
在一个20厘米的活底蛋糕模中扑上保鲜膜。将一片蛋皮摆在模具中。刷上一层摩卡馅料～再扑上一层蛋皮。重复此步骤至面皮用完为止。将完成的蛋糕冷藏至少3小时

– To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth
准备摩卡酱 ～ 巧克力，但奶油，咖啡，咖啡利口酒，和糖，隔热水加热。每5分钟稍微搅拌，直到摩卡酱光滑无颗粒即可

– Turn the cake onto a clean surface. Use a sharp knife to cut into wedges. Place on serving plates and drizzle with hot sauce
用锋利的厨刀分割蛋糕，淋上摩卡酱就可以吃啦

Personal notes:

– jacky bear’s face is piped using melted chocolate after cake has been assemble
– i did not have a 20cm spring foam pan, so i assembled my cake on a cake platter and then wrapped the circumference of the crepe cake carefully and tightly with cling wrap. this way, i get a very round shaped crepe cake

my maid did not know where to start cutting the crepe cake from… i wonder if the left cheek taste as good as the right (◎_◎;)

Pollution index: 173 (unhealthy)