Thin chocolate crepes layered with silky homemade custard make this cake a showstopper that is surprisingly light and elegant. If you love chocolate desserts, you will also enjoy our Sugar-Free Coconut Chocolate Cake and our Cherry Banana Chocolate Cake (Light).
Ingredients
- For the crepes: 100 g (about 6) egg whites
- 1 whole egg
- 35 g (3 tbsp) flour
- 10 g (1 tbsp) cocoa powder
- 220 ml (3/4 cup + 2 tbsp) milk
- 2 g sweetener
- For the custard: 200 ml (3/4 cup + 1 tbsp) milk
- 2 egg yolks (42 g)
- 15 g (1 tbsp) starch
- 2 g sweetener
Instructions
- Mix the dry ingredients separately. Whisk the egg and whites, gradually add the flour-cocoa mix, then the milk, avoiding lumps.
- Cook thin crepes on both sides in a dry skillet (grease lightly before the first crepe). Let cool.
- For the custard: whisk everything smooth, then cook in a saucepan, stirring constantly, until thickened. Cool.
- Cut the crepes into halves or quarters, spread each with custard, and stack. Chill a couple of hours to soak. Dust with cocoa.
Tips
- Keep the crepes thin and the heat moderate so they stay soft and flexible for stacking.
- Chilling for a couple of hours is essential: it lets the custard soak in and the cake slice cleanly.
- For more chocolate dessert inspiration, browse Allrecipes, and for baking technique ideas visit Serious Eats.
Nutrition: per 100 g: 145 kcal, protein 9.16 g, fat 5.7 g, carbs 13.97 g.