VEGAN DARK CHOCOLATE CREPE CAKE WITH WHIPPED CREAM FILLING

This beautiful crepe cake is made up of dark chocolate beer crepes and a whiskey whipped cream. It's a showstopper of a dessert and absolutely delicious and decadent. You can also make it without alcohol if you prefer.



INGREDIENTS
DARK CHOCOLATE BEER CREPES
3 cups (705g) soy milk or your choice plant milk
1 cup (245g) stout beer, substitute sparkling water or additional plant milk
1 1/2 cups (230g) all purpose flour
1/2 cup (53g) chickpea flour
3/4 cups (65g) cocoa powder, dutch processed or natural
1/4 cup (50g) sugar
2 tbsp (19g) tapioca starch
1 tsp (5g) salt
WHISKEY WHIPPED CREAM FILLING
2 cups (490g) soy milk or your choice plant milk, warmed
2 cups (448g) refined coconut oil, melted
3/4 cup (150g) sugar (use 1 cup for sweeter cake)
1/2 tsp xanthan gum
2 tsp (10g) vanilla extract
1/4 cup (45g) whiskey (optional)

INSTRUCTIONS
Make the crepes:
Blend all the ingredients for the crepes together until combined, about 30 seconds, then transfer to a sealed container and refrigerate for an hour or up to overnight.
When ready to make crepes, heat a 9 - 10" non-stick skillet or specialized crepe pan over medium-low heat. Lightly spray pan with oil then pour 1/3 cup of batter in the center of the pan. Use a crepe spreader to easily spread the batter in a circles until you have a thin pancake -or- if you don't have the tool rotate the pan in a circular motion so the batter rolls around and spreads to the outside of the pan into a thin pancake. Note: If the batter dances around when it hits the pan the pan is too hot. It's better to go slower at a lower temperature with crepes.


next instruction : www.thecuriouschickpea.com

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