Chocolate Crêpe Cake with Cherries and Ricotta Cream

Ingredients

• CHOCOLATE CRÊPES
• 3 eggs
• 50 g sugar
• 200 g plain flour
• 40 g cocoa powder
• 600 ml milk
• 30 ml vegetable oil
• Additional oil, for the pan if needed
• CHERRY FILLING
• 200 g frozen cherries
• 60 g sugar
• 20 g cornflour
• RICOTTA CREAM
• 500 g ricotta or soft cream cheese
• 10 g vanilla sugar or vanilla extract, to taste
• 60 g icing sugar
• 200 ml double cream

Method

1. Whisk the eggs with the 50 g sugar until combined.
2. Sift together the flour and cocoa powder.
3. Add part of the milk to the eggs, followed by the flour mixture.
4. Whisk until smooth.
5. Gradually whisk in the remaining milk and vegetable oil.
6. Leave the batter to rest for 15 minutes.
7. Heat a non-stick frying pan over medium heat.
8. Lightly grease the pan if necessary.
9. Pour in enough batter to form a thin crêpe and quickly swirl it across the pan.
10. Cook for 1–2 minutes, until the upper surface is set and the underside releases easily.
11. Turn and cook the second side briefly.
12. Repeat with the remaining batter, stacking the cooked crêpes on a plate.
13. Leave the crêpes to cool completely.
14. Place the cherries and 60 g sugar in a saucepan.
15. Mix the cornflour with a small amount of cold water until smooth.
16. Add the cornflour mixture to the cherries.
17. Cook over medium heat, stirring, until the cherry filling is thick.
18. Leave it to cool completely.
19. Beat the ricotta or cream cheese with the vanilla and icing sugar until smooth.
20. Whip the double cream separately until firm.
21. Fold the whipped cream into the cheese mixture.
22. Place one chocolate crêpe on a serving plate.
23. Spread it thinly with cream and add a little cherry filling.
24. Continue layering crêpes, cream and cherries.
25. Finish with a crêpe or a layer of cream.
26. Refrigerate for at least 1½ hours before slicing.