Martha Stewart’s Darkest Chocolate Crêpe Cake
Last week I was browsing through some food blogs when I came across the archives of a project gone terribly wrong. Two years ago, the Daring Bakers attacked a recipe that left most of them thoroughly frustrated. Some of them may even have burned the January 2006 issue of “Living,” which happens to be among the magazines that sit in my magazine basket.
Printed on page 105 was a stunning photo of a dark chocolate crêpe cake with contrasting layers of chocolate crêpes and hazelnut cream. There was a recipe. And in the crêpe batter, there was melted chocolate…
About a month ago I tested the recipe that had long haunted my dessert plans, a dark chocolate crêpe cake. The post hadn’t yet made it online as I’ve been exhausted and sick lately, so I’ve had my head stuck in the Swedish series “Millenium” for the moments that I’m not cooking.
Besides the fact that making crêpes is time consuming unless you have at least 2 crêpe pans to divide the cooking time, these guys were très très délicat… impossible to flip with a spatula or even in the air. You must take your sweet little fingers and grab hold of the burning hot crêpes, delicately, and flip ever so gently while trying to ignore your screaming sensory receptors. I could be wrong, but I think the terribly delicate texture of these crêpes is due the the melted chocolate in them… While your eggs and flour are cooking, your chocolate is melting, so you have a very unstable mixture of ingredients. If I ever make this cake again, I would try using cocoa powder in the crêpe batter, rather than melted chocolate.
It was a pretty cake, but quite rich. Not my first choice for an after-dinner cake. Photos can be so seductive! If you are tempted even after the warning, you can find the recipe on Martha Stewart’s website. I would serve it for a tea party in the future.