𝗬𝗘𝗦 𝗼𝗿 𝗡𝗢?♥️ Chocolate hazelnut Crêpe cake ♥️ with chocolate coconut whipped cream, topped with coconut chocolate fudge sauce @naturescharm
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Ingredients
160y cake flour or all purpose flour
50g hazelnut meal
15g cornstarch
20g cocoa powder
540g unsweetened soy milk
1/4 cup maple syrup
1 tsp vanilla bean extract
40g melted coconut oil or butter
Pinch of salt
Filling
150g canned coconut milk @naturescharm
100g dark chocolate
220g coconut whipping cream, chilled @naturescharm
Bring coconut milk to a boil, pour l milk over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate for 4 hours. Whip cream with an electric mixer until soft peaks form.
In a large bowl whisk together flour, hazelnut meal, cocoa powder, cornstarch. Add in milk, maple syrup, coconut oil, vanilla and salt. Mix until well combined and smooth.
Heat a large pan over medium-high heat. Grease the pan really well with coconut oil.
Remove pan from heat. Pour a small ladleful of batter in the pan and swirl the pan around to evenly coat the bottom with the batter.
Return the pan to heat. Leave to cook until you see the edges start turning brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
Place the first crepe layer onto serving platter and spread coconut chocolate whipped cream between each crepe layer. Refrigerate Crêpe cake for at least 2 hours before serving.
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