Mocha Crepe Cake is the most elegant and delicious Passover dessert – you’ll never believe it’s gluten free!
I feel like we need to talk for a couple of minutes about how much I’ve always hated Passover desserts. Maybe it’s the lack of ingredients. Maybe it’s the lack of equipment. Maybe it’s just the lack of time. Or maybe I really need to step out of my comfort zone more.
But what can I say. I prefer my cookies and cakes with flour. If it were up to me, I wouldn’t make up new Passover dessert recipes. But I write for a magazine, and when you have a steady recipe column, you don’t get to pick and choose the holidays that you like more. So every year I grit my teeth and work on recipes that aren’t in my comfort zone.
Well this year, I came up with a recipe that’s not just delicious, but I really love it. I had seen crepe cakes of different sorts for years, and always admired them. A couple of months ago, a light-bulb went off in my head. Crepes are pretty easy to make on Passover – so why not make a crepe cake for Pesach this year! The result, if I do say so myself, is simply amazing. The texture of the crepes is fabulous – better than I could have imagined. Layer them with rich chocolate mousse and you’ve got a show-stopping dessert for Passover.
If the work of making this scares you, let me assure you that it’s not as hard as it looks. The crepes cook really quickly, so you don’t spend long frying them. Layering them also, only takes a few minutes. The result perfectly beautiful. And delicious. Take the few extra minutes to make this – it’s completely worth it!
- For the crepes:
- 6 eggs
- ½ sugar
- ½ cup brewed coffee
- ½ cup potato starch
- ½ cup cocoa powder
- For the mousse filling:
- 15 ounces chocolate
- ¼ cup oil
- ¼ cup brewed coffee
- 1 cup sugar
- 12 egg yolks
- 4 egg whites
- For the Glaze:
- ¾ cup confectioners’ sugar
- ¼ cup cocoa powder
- 1 tablespoon oil
- 2 to 4 teaspoons boiling water
- Combine all crepe ingredients in a blender. Blend until completely smooth.
- Heat a crepe pan over medium heat. Grease it lightly. Pour ¼ cup of the batter onto the pan. Swirl it around to evenly coat pan. Let it cook for about 30 seconds.You will see it start to firm up and bubble. Carefully flip the crepe and let it cook for an additional 10 seconds. Remove from pan and set aside to cool. Repeat with remaining batter. You should have 10 crepes.
- Prepare the filling. In a medium pot, combine chocolate, oil, coffee, and sugar. Cook until chocolate is melted and mixture is smooth and creamy. Whisk in egg yolks, one at a time, working very quickly to make sure the yolk doesn’t scramble. (Make sure each yolk is completely incorporated before you add the next one!) Once all of the yolks have been added, the mixture should be pretty thick. Set aside to cool.
- Once the chocolate mixture has cooled, beat egg whites until stiff. Gently fold them into the chocolate mixture.
- Prepare the glaze. Combine all ingredients and whisk until smooth.
- Assemble the cake. Place a crepe in the bottom of a round cake pan (use a springform pan for best results.) Spread a layer of mousse over it. Add another crepe, then repeat with remaining layers, ending with a crepe. Pour glaze over the top, allowing it to drip down the sides. Place the cake in the freezer, and serve frozen.
Note: Looking for an easier way to serve this? Place a scoop of mousse in the center of a crepe and roll it up, serving it individually.
If you don’t have a crepe pan for Pesach, you need to get one! Here’s the one I got.
Thanks for stopping by! I hope you love this! Come back soon, I’ve still got lots of Pesach recipes coming your way this week! -Miriam PS: If you’re not following my on Facebook yet, I have been sharing links to recipes, tips, and ideas, so you should really get on that.