Add all other ingredients to a pan and bring to a gentle boil, then take off the heat. This recipe is easy and very refreshing.Ĭhop the chocolate and place in a blender. There’s no better way to beat it than with a cold, fudge ice cream pop. Miami summers are notorious for their scorching heat. Serve with hot fudge, caramel sauce, orange jam or berry coulis. You can also dust with refined sugar and caramelize it using a torch. Place the cake in the fridge for at least 2 hours to set.ĭust with powdered sugar and serve. Keep doing this until all crepes are done and you have a high cake. In a separate plate, spread filling on top of the first crepe, then transfer to the dish where you plan to serve the cake. Start adding the softened cream cheese little by little until incorporated. You need at least 20 crepes for a tall Crepe Cake and this rich filling is perfect, both for its consistency and sweet taste.ġ cup (16 Tbsp) unsalted butter, softened at room temperatureġ2 oz sweetened condensed milk (from a 14 oz can – filled by weight)Ĩ oz cream cheese, softened at room temperatureĪdd the butter and condensed milk to a bowl and start mixing. It was a shoe-in for Susa, though, as she is a master crepe-maker. The mille-crepe cake looks impressive, with its many, many layers of thin crepes. Cook for a little on the other side and take off the heat. Place a non-stick frying pan over high heat and add a spoonful of batter. Add the melted butter and mix well again. At her house, they have crepes for breakfast several times a week and there’s usually batter in the fridge for crepes a la minute.Ĭombine milk and sugar in a bowl. This is Susa’s perfected go-to crepe recipe. Coffee and rum are replaced with chocolate simple syrup and we added some melted chocolate to the mascarpone mixture as well. Our girls Susa and Bibi love this kid-friendly version of the classic Italian dessert. You can also put the pie on broil for 20-30 seconds. Place marshmallows on top and roast them using a torch. Bake for 25 minutes at 350.Īfter taking it out of the oven, let cool. Add eggs and vanilla and whisk well.Īdd mixture to cooled crust. Add chocolate and let stand for 5 minutes until chocolate is melted. Press into pan and bake for 10 minutes.īoil the heavy cream and take off the heat. Thanks to Tati for baking step-by-step!Ĭrush graham crackers and combine with melted butter and sugar. This really easy dessert relies on a couple of store-bought ingredients: graham crackers and marshmallows! The classic campside staple is elevated by using bittersweet dark chocolate. Take out of fridge and cut roll into 1/4 inch thick cookies and place in cookie sheet. Cover roll in cling film and refrigerate for one hour again. Place one on top of the other and start rolling tightly. Take out of fridge and roll out both doughs into rectangles about 1/4 inch thick. Roll out both doughs into squares, cover in cling film and refrigerate for one hour. Put one part back in the processor and add the cocoa powder. Take out of processor and divide dough in two equal parts. Place all ingredients except the cocoa powder in a food processor. Turn out bread and let cool completely (if you can resist) before slicing. Transfer pan to a wire rack and let bread cool in pan 1 hour. Scrape batter into prepared pan smooth top.īake bread until a tester inserted into the center comes out clean, 60–65 minutes. Fold in chocolate and/or pecans, if using. Reduce speed to low, add flour mixture, and mix until just combined. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed. Using an electric mixer on medium-high speed, beat brown sugar, mascarpone, and butter in a large bowl until light and fluffy, about 4 minutes. Whisk flour, baking soda, and salt in a medium bowl. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a generous overhang on long sides. ¼ cup (½ stick) unsalted butter, room temperatureĤ large very ripe bananas, mashed (about 1½ cups) ⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream It is a comforting take on an old classic.
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This recipe is adapted from Bon Appetit, but we swapped walnuts for pecans and upped the chocolate chips.