As a professional baker with years of experience crafting irresistible desserts, this chocolate crepe cake is a timeless favorite—thin, delicate crepes stacked with silky dark chocolate mousse for a showstopping treat.
Prepare the crepe batter: Whisk eggs and sugar together, then incorporate flour, milk, and melted butter. Let rest at room temperature for 30 minutes. Cook 9 thin crepes and cool completely.
For the mousse: Melt chocolate with 1 tablespoon water in the microwave (2 minutes) or bain-marie. Separate the 4 eggs. Stir in soft butter pieces, yolks one by one, and 80 g icing sugar until smooth. Whip whites to stiff peaks and fold in gently. Whip cold cream to soft peaks and fold into the mixture. Add diced candied orange peel. Chill for at least 1 hour to set.
Assemble: Layer 3 crepes on a serving plate, spread with mousse using a pastry bag or spatula. Repeat with 3 more crepes and mousse, then top with final 3 crepes.
Decorate with extra melted chocolate, fresh mint, and a dusting of icing sugar.
