Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2013
Ingredients
Candied Orange Zest:
Orange Chocolate Sauce:
Pastry Cream:
Method
Pastry Cream: In saucepan, heat milk over medium heat until bubbles form around edge. Meanwhile, in bowl, whisk together egg yolks, sugar and cornstarch until pale and slightly thickened; gradually whisk in milk. Return milk mixture to pan; cook over medium heat, whisking, just until mixture is thick enough to mound on spoon, about 4 minutes. Stir in orange zest. Transfer to clean bowl; place plastic wrap directly on surface. Refrigerate until cold, about 3 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whisk together flour, cocoa, sugar and salt. Whisk together eggs, milk and 2 tbsp of the butter; whisk into dry ingredients until smooth. Strain into bowl; cover and refrigerate for at least 1 hour or for up to 24 hours.
Heat 6-inch (15 cm) crepe pan over medium heat; brush with some of the remaining butter. Pour 2 tbsp of the batter into pan, swirling to coat; cook, turning once, until golden, about 1 minute. Layer between waxed paper. Repeat with remaining batter. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)
Place 1 crepe on dessert platter; spread 2 tbsp of the pastry cream evenly over top. Repeat layers, ending with crepe. Refrigerate until set, about 2 hours.
Candied Orange Zest: Meanwhile, using bar zester, remove strips of orange zest. Trim into 2-inch (5 cm) lengths. In small saucepan, cover orange zest with cold water; bring to boil and drain. Repeat twice.
Remove 1 tbsp of the sugar and set aside. In saucepan, bring 1 cup water and remaining sugar to boil. Add orange zest; reduce heat and simmer until translucent and deepened in colour, about 10 minutes. Strain and spread on parchment paper; let cool. Toss with reserved sugar. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 2 days.)
Orange Chocolate Sauce: In saucepan, melt together chocolate, cream and butter over medium-low heat, stirring, until smooth, about 5 minutes. Stir in liqueur. Let cool for 20 minutes.
(Make-ahead: Store in airtight container for up to 5 days. Rewarm in microwave on high for 30 seconds, stirring to smooth.)
Pour over cake; sprinkle with candied zest.
Nutritional facts per each of 16 servings: about
- Fibre 1 g
- Sodium 104 mg
- Sugars 19 g
- Protein 6 g
- Calories 226.0
- Total fat 11 g
- Potassium 155 mg
- Cholesterol 135 mg
- Saturated fat 5 g
- Total carbohydrate 28 g
%RDI
- Iron 8.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 13.0
- Vitamin C 7.0
