Melted butter, to grease
2 cups plain flour
1 tsp baking powder
2 Tbsp icing sugar, sifted
4 eggs, beaten
125g unsalted butter, melted
1 tsp vanilla extract
375g walnuts, lightly toasted
300ml thickened cream
165g icing sugar
90ml extra-strong espresso
2 tsp ground cinnamon
1/4 tsp cornflour
170ml thickened cream
150g dark cooking chocolate, chopped
30g butter, chopped
Whisk flour, baking powder and icing sugar in a large bowl. In a separate bowl, whisk eggs, milk, cream, butter and vanilla. Make a well in centre of dry ingredients, whisk in milk mixture until batter is smooth.
Heat a medium non-stick frying pan over a medium heat. Grease, then pour in about 1/4 cup of the crepe mixture and swirl to thinly coat bottom of pan.
Cook for 30 seconds to 1 minute or until set. Flip and cook for 30 seconds or until pale golden. Transfer to a plate. Repeat with remaining mixture to make about 18 crepes.
To make walnut jam, put the walnuts in a food processor and process until a fine powder forms. Transfer to a large saucepan. Add remaining ingredients and set over a medium heat. Cook, stirring constantly, for 10 minutes or until thick. Transfer mixture to a bowl and set aside to cool to room temperature.
To make chocolate ganache, put the cornflour and cream in a small bowl and mix to combine. Put the chocolate in a large heatproof bowl over a saucepan of simmering water and stir gently until the chocolate is just melted and smooth. Add the butter and cream mixture, and stir until smooth. Set aside in a cool place until mixture is thick enough to spread.
To assemble cake, lay 1 crepe on a plate. Spread with a thin layer of jam. Repeat until all crepes and jam are used, finishing with a crepe. Spread ganache over top. Stand for 10 minutes, then serve.
Cook's tip! To toast walnut, preheat oven to 200C and line an oven tray with baking paper. Sprinkle walnuts evenly over prepared tray and cook for 10 minutes or until a golden-brown colour.
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