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Passover Mocha Crepe Cake {Gluten Free}

April 9, 2014 by overtimecook 14 Comments

Mocha Crepe Cake is the most elegant and delicious Passover dessert – you’ll never believe it’s gluten free!

gluten free mocha crepe cake

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!

Print
Passover Mocha Crepe Cake {Gluten Free}
Author: Miriam Pascal, OvertimeCook.Com
Recipe type: Dessert
 
Originally appeared in my column in Ami Magazine.
Ingredients
  • 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
Instructions
  1. Combine all crepe ingredients in a blender. Blend until completely smooth.
  2. 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.
  3. 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.
  4. Once the chocolate mixture has cooled, beat egg whites until stiff. Gently fold them into the chocolate mixture.
  5. Prepare the glaze. Combine all ingredients and whisk until smooth.
  6. 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.
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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.

 

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Filed Under: Cake, Chocolate, Dessert, Frozen Treats, Holiday, No-Bake Dessert, Passover, Passover Tagged With: cake, Chocolate, crepes, dessert, gluten free, mocha, Passover, recipe


Comments

  1. moshe says

    April 9, 2014 at 10:11 pm

    Love thus foods

    Reply
  2. Dena says

    April 10, 2014 at 2:00 am

    I don’t have a percolator for Pesach. You reckon this would work with strong, freeze dried coffee? It certainly looks totally delish!

    Reply
  3. Joanne says

    April 10, 2014 at 7:59 am

    i’m sure it’s great to develop a recipe that’s not just “good for passover” but “good!” in general! This sounds great to me!

    Reply
  4. Danae @ reciperunner says

    April 10, 2014 at 2:27 pm

    Crepe cakes always catch my eye and this one is no exception! Who wouldn’t want a pile of crepes filled with delicious mocha mousse!

    Reply
  5. cj says

    April 12, 2014 at 11:57 pm

    Would love to invite you to share your food photos with us over at Food Foto Gallery . com – There’s no complicated approval process like the big sites. Any photos related to food (that are not watermarked) are accepted & get posted automatically. We also share our daily faves on social media, giving exposure to food bloggers when we can. Let me know if you have any questions and hope to see you at the site 🙂

    Reply
  6. Mushky says

    May 8, 2014 at 7:11 pm

    If I just make the crepes, what’s something quick and easy to fill them w individually?

    Reply
    • overtimecook says

      May 9, 2014 at 12:05 pm

      You can use this mousse recipe: http://overtimecook.com/2012/12/10/shortcut-cannoli-with-chocolate-mousse-filling-and-a-hanukkah-blog-party/

      Or this filling: http://overtimecook.com/2014/02/05/chocolate-crepes-strawberry-filling/

      Reply
  7. Ruth says

    April 12, 2016 at 4:41 am

    If I don’t use chocolate on Pesach is there anything I can substitute it with… Almost make my own?!

    Reply
    • overtimecook says

      April 12, 2016 at 11:51 am

      I don’t think there’s any good sub for this recipe…sorry!

      Reply
  8. bambi says

    April 14, 2016 at 3:17 pm

    whats 1/2 cup brewed coffee ?

    Reply
  9. Rebecca says

    April 19, 2016 at 4:38 pm

    Can you please explain what 1/2 cup brewed coffee is? How much coffee to how much water? Strength?

    Reply
    • overtimecook says

      April 20, 2016 at 4:49 pm

      Just half a cup of prepared coffee, as if you were drinking it.

      Reply
  10. Alison says

    April 20, 2016 at 8:58 pm

    I know you’ll say I’m crazy, but I’m not a coffee fan at all. Do you think this would work without the coffee? Do you think I should just sub water or do you have another suggestion?

    Reply
    • overtimecook says

      April 21, 2016 at 11:27 am

      You can try water, but it may be missing flavor…

      Reply

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