Fairtrade chocolate and banana crêpe cake

Chocolate-and-banana-crepe-cake.jpg

Surprisingly easy to make, this 25 layer chocolate and banana crêpe cake will impress friends, family and your taste buds. 

SERVES 16 READY IN 2 HOURS

Ingredients:

  • 300g Co-op plain flour
  • 75g Fairtrade cocoa powder,plus extra for dusting
  • 60g Co-op Fairtrade light brown soft sugar
  • 3 Co-op British free range eggs, plus 3 yolks, lightly beaten
  • 750ml Co-op semi-skimmed milk
  • 40g Co-op unsalted butter, melted
  • Sunflower oil, for frying

For the banana cream:

  • 350ml Co-op semi-skimmed milk
  • 4 Co-op British free range egg yolks
  • 100g Fairtrade caster sugar
  • 20g cornflour
  • 20g Co-op plain flour
  • 300ml Co-op double cream
  • 2 ripe Co-op Fairtrade bananas,mashed

For the ganache:

  • 150g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • 150ml Co-op double cream

To decorate:

  • Co-op Irresistible Fairtrade white, milk and dark chocolate

Method:

  1. For the crêpes, sift the flour and cocoa into a bowl and stir in the sugar.
  2. Make a well in the middle then add the beaten egg.
  3. Whisk to combine, then slowly whisk in the milk and butter.
  4. Leave to rest for 30 mins.
  5. Meanwhile, make the banana cream.
  6. Heat the milk until it just starts to boil. In a bowl, whisk the yolks, sugar, cornflour and flour together.
  7. Slowly whisk in the hot milk, then return the mixture to the pan.
  8. Whisk over a medium heat until thick and glossy, then leave to cool completely.
  9. Whip the cream into soft peaks, then fold it through the cooled custard, along with the banana. Chill, covered with cling film, for at least 30 mins.
  10. While it’s chilling, fry the crêpes.
  11. Brush a 24cm nonstick frying pan with oil and warm over a medium heat Add about 50ml batter and swirl the pan to coat the base. Cook for 1-2 mins, until the crêpe is dry on top, then flip over and cook for 30 seconds.
  12. Transfer to greaseproof paper and repeat to make 25 crêpes, stacking them with greaseproof paper in between.
  13. Break the chocolate for the ganache into a bowl.
  14. In a pan, bring the cream to a simmer, without boiling, then pour over the chocolate. Leave for 30 seconds, then stir until smooth, thick and glossy.
  15. Allow to cool fully.
  16. To assemble the cake, put a crêpe on a serving plate.
  17. Spread over 1 heaped tablespoon of the banana cream and top with another crêpe.
  18. Repeat for all the crêpes, then chill until firm.
  19. Using a palette knife, cover the top and sides with the ganache.
  20. Shave the chocolate into curls with a potato peeler, then use to decorate the cake.
  21. Dust with cocoa and chill until needed.

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