Gluten Free Chocolate Crepe Cake

Ingredients:

For the Chocolate Crepes:
• 6 tablespoons unsalted butter
• 3 cups milk
• 6 large eggs
• 1-1/3 cups Carla's Gluten-Free All-Purpose Flour Blend
• 2/3 cup gluten free natural cocoa powder (Nestle, Ghirardelli)
• 7 tablespoons (1/2 cup minus 1 tablespoon) granulated sugar
• 1 recipe Sturdy Sweetened Whipped Cream
• 1/2 recipe Chocolate Ganache adding an additional 2 tablespoons cream

Instructions:

1. Melt the butter in a 1-quart saucepan. Transfer to a heat-proof cup or bowl; set aside.
2. In the same pot, scald the milk (hot but do not boil). Remove from heat; set aside.
3. In a mixing bowl, whisk together the flour blend, cocoa, and sugar.
4. Add the eggs and beat on medium speed using an electric mixer or whisk by hand to combine.
5. Slowly pour in the butter and milk and beat until smooth. Cover and refrigerate until cold, about 1 hour.
6. Preheat a 9-inch skillet over medium heat. Remove batter from the refrigerator. Be sure it is still quite runny. If not, whisking in a tiny bit of milk at a time until it is.
7. Pour 1/4 cup of batter at a time into the pan; swirl to coat the bottom and cook until slightly brown on the bottom. Flip it over and cook until no longer wet. Set crepe aside to cool. Repeat until all of the remaining batter is used.
8. Make the sweetened whipped cream as instructed at the above link. Layer the crepes with a thin layer of whipped cream between them.
9. Place a 9-inch dinner plat on top of the stack. Using a sharp knife, trim the edges of the cake to create even edges (optional).
10. Make the ganache as instructed at the above-linked recipe using an additional 2 tablespoons of cream; set aside to cool. To a small portion, add additional heavy whipping cream to create a softer, milk chocolate ganache. Pour about 1 cup on top of the cake and swirl to spread it evenly.
11. Slice and serve. Reheat ganache in the microwave or in a small saucepan on the stovetop. Pour a little darker, thicker ganache over individual slices.

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