Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cocoa crêpe-cake with the classic cheesecake filling. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Great recipe for Cocoa Crêpe-Cake with the classic cheesecake filling. This is my very own idea, came after saw a similar crépe cake with differenct filling and thought why not. right away knew what sort of filling I need. This is one of the best cheesecakes I've tried.
Cocoa Crêpe-Cake with the classic cheesecake filling is one of the most popular of current viral foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Cocoa Crêpe-Cake with the classic cheesecake filling is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook cocoa crêpe-cake with the classic cheesecake filling using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Cocoa Crêpe-Cake with the classic cheesecake filling:
- Take For the Crêpe batter:
- Take 200 g flour
- Prepare 3 eggs
- Make ready 250 ml milk
- Take 250 ml mineral water (sparkling)
- Get 1 tsp salt
- Prepare 5-6 tbsp oil
- Make ready 2-3 tbsp cocoa powder
- Take For the Filling:
- Make ready 600 g cream cheese
- Prepare 350 ml double cream
- Make ready 2 tbsp icing sugar
- Make ready 2-3 tsp vanilla extract
- Prepare For the topping:
- Prepare 1 bar baking chocolate
- Make ready 75 g butter
For the best chocolate flavor, I use a combination of cocoa powder and melted chocolate for the batter. What you will need for these no-bake cheesecake bars. The ingredients here are pretty simple and easy to find in just about any store. You will also need a little salt, sugar, vanilla extract, melted semisweet chocolate, and Dutch-processed cocoa for optimal flavor.
Steps to make Cocoa Crêpe-Cake with the classic cheesecake filling:
- From the ingredients of the crêpe, mixing them well, we make the batter. Using a “crêpe-pan” we cook as many crêpes as possibly from the batter.
- Place the cream cheese, icing sugar and the vanilla extract in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
- We layer the crêpes on each other with the cheesecake cream between the layers.
- In a bowl we melt some baking chocolate adding the butter. Stir them very well, and then pour on the top of the crêpe cake.
- Slice the cake up, just like the ordinary cakes!!!!
A crêpe cake is simply a stack of crêpes with filling in between each layer. Technically, you can use any filling you prefer, but a light, fluffy filling is the easiest to work with. I'd also avoid fillings that are overly sweet, because layers and layers of a sickly sweet filling can become overwhelming. Some time ago Ritter Sport introduced a new line up of chocolate called "Kakao-Klasse" and, of course, I used it to make something really delicious: a classic Gluten-Free Chocolate Cake - also packed with chocolate and suitable for all people that have problems with flour and gluten. Springform Pan: This special pan has a latch and removable bottom to ensure your cheesecake comes out picture-perfect.
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