Ingredients

Use an 8 - 9 inch (20 - 22 cm) non stick pan

For the Chocolate Crepes

160 g (1 cup) all purpose flour

22 g (3 tbsp) Unsweetened cocoa powder

¼ tsp salt

75 g (⅓ cup) sugar

360 (1½ cups) milk

2 tbsp coffee

For the filling

400 g (14 oz) Cold Philadelphia Cream Cheese

300 g (7 oz) Cold heavy cream

100 g (½ cup) Sugar

1 tsp Vanilla extract

For the chocolate ganache

250 g (9 z) Dark chocolate

250 g (9 oz) Heavy cream

Method

For the crepes

In a bowl combine the flour, cocoa powder, sugar and salt.

Add the coffee and gradually add the milk in two additions and mix until well combined but don't over mix.

Set aside for 5 minutes and make the frosting.

Preheat a lightly greased non-stick pan over medium heat. Pour a small amount of batter (a little less than ¼ cup for an 8 inch / 20 cm pan) and quickly swirl the pan so the batter evenly coats the pan. Cook for 1 minute OR until the top dries out. Flip the crepe and cook for another 30 seconds.

Place crepes onto a clean kitchen towel or parchment papaer and continue to cook the remaining crepes.

Once cool assemble the cake adding frosting between each crepe layer.

Cover well and refrigerate overnight.

Just before serving, pour ganache over the chilled cake.

For the filling

In a bowl combine cream cheese, vanilla, sugar and heavy cream. Whip mixture to stiff peaks.

For the chocolate ganache

Cut the chocolate into small pieces and place in a bowl.

Heat cream ( simmering point) and pour over the chocolate.

Allow the mixture to sit this way for 2 minutes, then mix until chocolate is fully melted and combined.

Allow to cool.

Tips

Cover the cake well and store in the fridge overnight.