- Yield : 1 cake
- Prep Time : 1:30 h
- Cook Time : 10m
- Ready In : 1:40 h
A delicate and sweet cake drenched in decadent chocolate.
- 11⁄2 cups dark chocolate, roughly chopped
- 1 cup cream
- 11⁄2 tbsps Tia Maria liqueur
- 11⁄4 cups plain flour
- 11⁄2 tbsps cocoa powder
- 2 tsps caster sugar
- 21⁄4 cups milk
- 1 tbsp instant coffee
- 3 eggs, lightly whisked
- 2 tsps butter, melted
- 2 cups fresh Ricotta cheese
- 3⁄4 cup Mascarpone cheese
- 1⁄4 cup caster sugar
- 21⁄2 tbsps Tia Maria liqueur
- extra milk
- butter, extra, to grease
- 1⁄2 cup mixed chopped nuts, such as pecan nuts, pistachios and macadamias
To make rich chocolate sauce, place chocolate and cream in a saucepan and stir over low heat for 2 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in Tia Maria. Transfer to heatproof jug and set aside to cool.
Meanwhile, to make crêpes, sift flour and cocoa together into a large bowl. Stir in sugar and make a well in centre. Place 1⁄3 cup milk in saucepan and heat over medium-low heat until lukewarm. Add coffee and stir until dissolved.
Combine co ee mixture, remaining milk and eggs in a measuring jug and whisk with a fork. Pour about 1⁄2 cup of milk mixture into flour and use a wooden spoon to gradually incorporate some of the flour.
Continue to gradually add mixture until all flour is incorporated and a thin batter forms. Add melted butter and use a balloon whisk to lightly whisk until smooth. Cover with plastic wrap and set aside at room temperature for 30 minutes.
Meanwhile, place ricotta, Mascarpone, sugar and liqueur in bowl. Use an electric beater to beat for 3 minutes or until combined. Cover and place in fridge. The crêpe batter should be the consistency of thin cream after standing - if it is too thick, add a little extra milk (about 1 tablespoon).
Place extra butter in centre of a double layer of paper towel and twist paper to enclose butter. Line a large tray with non- stick baking paper.
Heat non-stick frying pan over medium - low heat. Rub butter pouch lightly over pan. Measure 2 tablespoons of crêpe batter into a small cup and pour into centre of pan while quickly tilting pan in a circular motion to evenly cover base. Cook for 1 minute or until crêpe edges curl up slightly. Use a metal spatula to lift edge to check crêpe is light golden and lacy underneath. Use spatula to loosen crêpe from pan and turn over. Cook for a further 1 minute or until light golden underneath.
Slide crêpe onto lined tray, lacy-side up. Continue to cook remaining batter, rubbing butter pouch lightly over pan as required. Stack cooked crêpes, making small stacks on tray. Cover loosely with greaseproof paper. Set aside for 30 minutes or until cooled completely.
To assemble, place a crêpe, lacy-side up, on a plate and spread with 21⁄2 tablespoons of ricotta mixture to completely cover, then top with another crêpe.
Continue to layer, spreading with filling, and finishing with a crêpe. Cover with plastic wrap and chill in fridge for 30 minutes. Drizzle the chocolate sauce over the cake and top with a mixture of chopped nuts.
Enjoy a slice with friends, family or own your own!