Indulge in this decadent cake made with layers of crepes, chocolate, raspberries and cream stacked into a heaven-sent dessert.
This recipe was created by Nourishing Amy.
Made with chocolate between each layer so it melts and topped with yoghurt or ice cream and more chocolate.
Makes: 1 large or two smaller crepe cakes, serves 4-6
Time: 30 minutes
For the Crepes:
- 300g plain flour
- 1 tbsp Fairtrade sugar
- A pinch of salt
- 600ml plant-based milk
- Sunflower oil, to grease
To assemble the crepe:
- 50g Divine Smooth Dark Chocolate with Raspberries chocolate bar, plus extra
- 300 to 400g thick yoghurt like coconut or use equivalent whipped cream
- Fresh raspberries, chopped small
- Make the crepe batter: whisk together the flour, sugar and salt and then whisk in the milk until smooth and no lumps of flour remain.
- Heat a large non-stick frying pan and wipe the surface with sunflower oil (it’s easy to use a pastry brush to do this or use a spray bottle).
- Once hot, allow 2 to 3 tbsp of batter per crepe for smaller ones or 4-6 tbsp for larger ones. As soon as the batter hits the pan, swirl it around and you can use an offset spatula to evenly spread out the batter, too.
- Fry for 2 minutes or until it is turning transparent and turning golden, flip over and cook on the second side. Transfer to a plate to keep warm and continue to make all the crepes (don’t worry if the first few are not as neat).
- Allow the crepes to cool fully as the yoghurt/cream is cold. Chop the 50g chocolate very small, or grate it.
- Once cool, add one crepe to a plate, spread with a thin layer of yoghurt/cream and a sprinkling of chocolate and repeat this process to build your crepe cake, adding in some chopped raspberries to some layers.
- Finish with a layer of yoghurt or cream, whole raspberries and some melted chocolate. Best eaten the same day or keep the crepes (without the filling) in the fridge for 1 day.
Divine Chocolate is a global social enterprise driven by a mission. Our mission is to help end exploitation in the cocoa industry, creating a world where farmers thrive and prosper.
Our business model reflects the belief that producers should earn a share of the profits they help to create. That’s why a shareholder of Divine Chocolate is Kuapa Kokoo Farmers’ Union, a co-operative of 100,000 cocoa farmers in Ghana who grow the finest quality cocoa for our everyday and seasonal collections. The farmers’ ownership stake in Divine Chocolate is a first in the Fairtrade world.
This recipe has been shared as part of our Fairtrade Fortnight 2022 Choose The World You Want festival.