Chocolate Crêpe Cake

Name: Chocolate Crêpe Cake
Yield: Serves 3 servings
Cuisine: American
Ingredients: 5 mini chocolate crêpes (you can find the recipe in one of my posts); 5 ladyfinger cookies; 1/2 cup Greek yogurt (about 100 grams); 1/2 tablespoon sweetener of your choice; 1/2 teaspoon vanilla extract; 1 shot espresso; 1 teaspoon unsweetened cocoa powder

hervouet veronique @15Agathe2014

Chocolate Crêpe Cake

hervouet veronique @15Agathe2014

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Ingredients

0 min

Serves 3 servings

5mini chocolate crêpes (you can find the recipe in one of my posts)
5ladyfinger cookies
1/2 cupGreek yogurt (about 100 grams)
1/2 tablespoonsweetener of your choice
1/2 teaspoonvanilla extract
1 shotespresso
1 teaspoonunsweetened cocoa powder

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Steps

0 min

1

In a bowl, mix the Greek yogurt, sweetener, and vanilla extract. Place an 11 cm (about 4 1/2 inch) ring mold on a plate. Line the bottom with parchment paper and a crêpe cut to fit the ring.
2

Stack 2 crêpes. Spread a little yogurt mixture on top. Fold and roll them to form the center.
3

Spread a little yogurt mixture on the other two crêpes separately. Fold, add a bit more yogurt, then add them around the center.
4

Repeat this step with the second crêpe.
5

Brew the espresso. Cut the ladyfingers in half. Dip each ladyfinger (flat side) into the coffee, then arrange them around the inside of the ring and on the bottom. Fill in with the remaining yogurt mixture.
6

Place the crêpe rose in the center. Sprinkle with cocoa powder.
7

Remove the ring mold.