Name: Mocha crepe cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 tablespoon instant decaf espresso granules; 1/4 cup firmly packed brown sugar; 2 tablespoon powdered drinking chocolate, plus 1/4 cup extra; 2 cup fresh reduced-fat ricotta; 300 millilitre cream; 8 bought fresh or frozen (thawed) crepes; 250 gram strawberries, halved or quartered if large; 1 tablespoon finely grated dark chocolate

Ingredients

1 tablespoon instant decaf espresso granules

1/4 cup firmly packed brown sugar

2 tablespoon powdered drinking chocolate, plus 1/4 cup extra

2 cup fresh reduced-fat ricotta

300 millilitre cream

8 bought fresh or frozen (thawed) crepes

250 gram strawberries, halved or quartered if large

1 tablespoon finely grated dark chocolate

Method

1.Combine espresso granules, sugar and drinking chocolate in a medium heatproof bowl. Add 2 tablespoons boiling water; stir to dissolve. Cool. Add ricotta and half the cream. Using an electric mixer, beat until well combined and smooth.

2.Place 1 crepe on a serving plate; spread top with a heaped 1/4 cup of the ricotta mixture. Top with another crepe; spread with another heaped 1/4 cup of the ricotta mixture. Continue to stack crepes and spread with ricotta mixture, finishing with a crepe.

3.Using an electric mixer, beat remaining cream with extra drinking chocolate until soft peaks form. Spread over top of cake. Top with strawberry and chocolate. Serve.

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Ingredients

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