Ingredients
Preparation
Prepare the chocolate cream filling:
Place the thick cream in the bowl of a standing mixer equipped with the accessory to beat. Beat the cream until rigid peaks form. Sift the powdered sugar and cocoa together and mix them with the whipped cream until they are fully incorporated. There will seem to be too many dry ingredients for the whipped cream, but it keeps bending and will be incorporated completely. The chocolate cream filling can be prepared up to two days before putting the cake together and stored in the refrigerator until it is ready to use.
Prepare the crepes:
Prepare a cooling grid over a baking tray or parchment paper next to your stove.
Combine all the ingredients of the crepe in a high-speed blender and mix for 30 seconds until completely smooth. Let stand for 5 minutes.
Preheat a 10-inch nonstick pan over medium-low heat until completely hot but not smoky. Use a silicone pastry brush or paper towel to lightly sweep the pan with butter. Then, holding the fire pan with one hand, measure 1/3 cup of the crepe dough in the center of the pan with the other hand.
Working quickly, start turning the pan with your wrist to spread the dough all over the surface of the pan and a little up to create the curly crepe edges. The dough will begin to settle in the hot pan as it rotates, once you can no longer reposition any of the dough by turning the pan, put the pan back on the fire and cook for 1 1/2 minutes until you see air pockets. or bubbles are formed and the edges of the crepe are slightly golden and lighter in color than the rest.
Gently, using a silicone spatula, loosen the delicate edges of the crepe by gently sliding the spatula under the crepe and loosening the entire contour of the pan with continuous movement. If this is not done easily and the crepe begins to break or wrinkle, let the crepe cook for a few more seconds and then try again. Once the spatula is under the crepe, flip the pancake-shaped crepe back into the pan and cook the other side for 1 minute. Remove the crepe to the grid to cool and repeat the process with the remaining dough. You may need a sacrificial crepe or two to get used to the process of rotating the pan, but if any crepe breaks or has a hole, that’s fine, they’ll stack up and you’ll be able to cover their imperfections with chocolate cream. There is enough dough to make 16 crepes.
Put together the cake:
Place a crepe on a cake stand/plate and spread 2-3 tablespoons of chocolate cream evenly on top almost to the brim. Cover with another crepe and an equal amount of chocolate cream filling. Repeat this stacking and filling process until all layers have been stacked. Cover the last crepe with the remaining chocolate cream to create a crowded mound at the top. Level the glaze with the back of a spoon with a downward movement to create valleys and peaks in the chocolate cream on top of the cake. Refrigerate for at least 15 minutes before serving. Just before portions, decorate with the desired ingredients such as toasted almonds, chopped bitter chocolate and cocoa powder.