RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1545
| View Recipe |
|
|
| Recipe Name: |
Darkest Chocolate-Orange Crêpe Cake |
| Source: |
Martha Stewart Living, January 2006 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.88
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
Adapted by Lindy H Frank
|
|
Ingredients:
8 Ounce(wt)s chocolate, baking, semi-sweet finely chopped
2.5 Cups milk, whole at room temperature
|
Directions:
Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
Lightly coat an 8-inch crêpe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
Slide crêpe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crêpes can be refrigerated, covered, up to 1 day.
Place a crêpe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons orange filling. Top with another crêpe. Continue layering with orange filling and crêpes, using about 32 crêpes and ending with a crêpe on top. Refrigerate until firm, about 15 minutes.
Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with candied orange peel. |
|
Martha's Chocolate Glaze
(Add to shopping list) :
10 Ounce(wt)s chocolate, baking, semi-sweet finely chopped
|
Directions:
Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely. |
Candied Orange Peel
(Add to shopping list) :
|
Directions:
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces; use the orange for another recipe. Cut the peel into strips about 1/4-inch wide.
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes
(If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.)
Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.
Drain the peels. Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
|
Orange Filling
(Add to shopping list) :
|
Directions:
Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add extract, zest, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately. |
|
| Nutrition per Serving: |
| Calories: |
535 |
Total Carbs: |
38.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
165.8 |
Fat: |
39.4 |
Protein: |
9.94 |
| Fiber: |
4.96 |
Sodium: |
234.00 |
|
|
|
