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Prep Time
20 min Min
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Cook Time
20 min Min
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Serves
4
This recipe yields about 12-15 crepes filled with whipped cream between each layer and at the end covered with chocolate ganache. It is perfect no-bake dessert/cake and can be stored for 3 days.
Ingredients
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Directions
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Step 1Take coco powder, sugar, flour and salt in a bowl and mix.
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Step 2Then add coffee mix and milk in it and mix it well until combined, batter will be runny and set it aside.
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Step 3Take cream cheese, vanilla essence, sugar and cream in a bowl, whip this up to medium to stiff peaks, then put it in a refrigerator.
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Step 4To make crepes take a non-stick pan and lightly grease it.
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Step 5Preheat the pan on medium low flame, then add small amount of batter to pan and swirl the pan.
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Step 6Cook it from both sides for 20-30 seconds.
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Step 7Make all the crepes with the same method.
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Step 8Take a first crepe and add a thin layer of frosting and spread it evenly, similarly make all the layers, smooth out the sides and the top of the cake.
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Step 9Take chocolate in a bowl, heat the heavy cream in microwave for 1 minute.
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Step 10Then pout this heavy cream on chocolate and leave it for a minute.
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Step 11After 1 minute mix it very well.
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Step 12Then pour this chocolate mixture on cake and spread evenly and put in refrigerator, serve chilled.
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