Chocolate Amaretto Crepe Cake

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16 Naked Crepini crepes

Whipped Filling (layer 1):
1 1/3 cups heavy whipping cream
3 Tbsp unsweetened cocoa powder
3 Tbsp granulated sugar
1 tsp. almond extract
2 Tbsp. amaretto liqueur

Chocolate Ganache (layer 2 + topping):
9 ounces semisweet or bittersweet chocolate
1 cup heavy cream
2 tablespoons Amaretto liqueur

Whipped Filling:

Whip heavy cream in a large bowl with a hand whisker, or use an automatic whisker set on medium-high speed.
Gradually add granulated sugar and unsweetened cocoa powder.
As the mixture begins to thicken, add amaretto liqueur one tablespoon at a time, then add almond extract.
Whip until stiff peaks form and set aside.

Chocolate Ganache:
Roughly chop the chocolate and place it in a medium-sized bowl.
In a small saucepan, heat the heavy cream over medium heat until it starts boiling.
Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth.
Mix in the Amaretto and whisk again until smooth. Allow the mixture to cool before using.

Cake Assembly:
Center a crepe on a serving plate. Using a pastry brush, lightly coat the crepe with chocolate ganache while it is soft
(if ganache begins to stiffen, gently heat it in the microwave at 20 second intervals).
Spread a thin layer of whipped filling over the ganache and top it with another crepe.
Repeat the previous steps until all the crepes are used.
Use the remaining chocolate ganache to frost the cake (heat the mixture if necessary).
Set the cake aside and keep it at room temperature until it sets.
Optional: Use the remaining ganache to roll into truffles and chill them in fridge.
Roll the truffles in cocoa powder and use as a decorative topping for the cake.
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