Passover Mocha Crepe Cake {Gluten Free}
Recipe type: Dessert
Originally appeared in my column in Ami Magazine.
  • 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
  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.
Recipe by Overtime Cook at