- Serves:4
- Prep Time:20 min
- Cook Time:20 min
-
Calories:118
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Description
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
Directions
- Take coco powder, sugar, flour and salt in a bowl and mix.
- Then add coffee mix and milk in it and mix it well until combined, batter will be runny and set it aside.
- Take cream cheese, vanilla essence, sugar and cream in a bowl, whip this up to medium to stiff peaks, then put it in a refrigerator.
- To make crepes take a non-stick pan and lightly grease it.
- Preheat the pan on medium low flame, then add small amount of batter to pan and swirl the pan.
- Cook it from both sides for 20-30 seconds.
- Make all the crepes with the same method.
- Take 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.
- Take chocolate in a bowl, heat the heavy cream in microwave for 1 minute.
- Then pout this heavy cream on chocolate and leave it for a minute.
- After 1 minute mix it very well.
- Then pour this chocolate mixture on cake and spread evenly and put in refrigerator, serve chilled.
Tutorial
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.
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