Chocolate almond crepe cake
If you haven’t dried the dark chocolate almonds from Pret, get on it. Those are what inspired this…. and the viral crepe cake, which is very very tasty indeed by the way.
Pip and nut gave me some of their dark chocolate sea salt almond butter, so here’s what I came up with, although you can just use any almond butter.
Get the best almond butter here.
Recipe
70g oat flour
20g cocoa powder
Pinch salt
3 tbsp sugar
1/4 tsp bicarbonate of soda
200ml chocolate milk or mix of chocolate milk, normal milk and water
THE CREAM
300g yogurt (mine was almond based yogurt)
2 tbsp syrup
THE GANACHE
40g dark chocolate
1 tbsp smooth almond butter
6 tbsp plain yogurt
Splash plant milk
TO TOP
Chocolate
Sliced almonds
Method
Add all the crepe ingredients to a blender and blend until smooth
Add a bit of butter to a frying pan on medium heat, reduce to medium-low when heated
Add 2 tbsp crepe batter at a time - spread it out with a spoon or a spatula until about 15cm in diameter
Allow to cook through - you will know its cooked through when it has lost its shine, and the top appears bubbly
Carefully ease it off the pan and flip. Cook for another 30 seconds.
Repeat with the rest of the batter. Setting the pancakes aside when they’re cooked.
Mix the almond yogurt with the syrup and adjust to taste
To a plate, add a pancake, followed by 1 tbsp almond yogurt, and repeat with the rest of the pancakes
Make sure the top pancake is left without any almond yogurt on top
Trim the edges with a serrated knife to remove any bulging edges.
For the ganache, melt the chocolate and almond butter cups in a small bowl, then stir through the chocolate and sea salt almond butter.
Add the yogurt, and mix well, add splashes of plant milk until a drizzly consistency.
Pour the ganache over the stack of crepes, smoothing it over and letting it drip down the sides - make sure all the sides are covered.
Transfer the crepe cake to a separate plate and allow to set in the fridge for at least 30 mins or overnight
Top with more almond butter cups, sea salt, and chocolate spread, and serve with yogurt
Notes + Variations:
Any chocolate, or even nut butter cups would work for this. Do your thing.
