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Prep time 15 min
Cook time 25 min
Serves 8
Nutritional information per serving
Weight 8 g

INGREDIENTS

INGREDIENTS FOR
8 SERVINGS
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METHOD

  1. mix flour, sugar, eggs, yolks and milk in a blender until smooth.
  2. heat an 18cm crepe pan or non-stick frying pan over medium-high heat. spray with oil; add enough batter to coat base, and swirl to cover. cook for 45 seconds, flip and cook for a further 30 seconds or until golden. repeat remaining batter (you should have about 20 crepes).
  3. for the filling, combine PLAISTOWE Premium Dark Chocolate and cream in a microwave safe bowl; microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted and mixture is smooth, cool slightly, refrigerate for 20 minutes or until thickened slightly.
  4. lightly grease an 18cm spring form pan. place a crepe in the pan and spread with chocolate mixture. continue layering, finishing with a crepe. cover cake with foil and refrigerate for 1 hour.
  5. preheat oven to 180°c/ 160°c fan forced. place cake pan on a baking tray and heat for 10 minutes. serve cake drizzled with extra melted PLAISTOWE Premium Dark Chocolate.

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