Recipes / Sweets and drinks / Chilled Desserts

Layered Cocoa Crepe Pudding Cake, Sweetened with Monk Fruit

Name: Layered Cocoa Crepe Pudding Cake, Sweetened with Monk Fruit
Total time: 90 min
Yield: 5 servings
Cuisine: Europe and North America
Ingredients: Crepe layers: 200 g bread flour; 2 eggs; 500 ml oat milk; 27 g kOBE Monk Fruit Blend; a small pinch of salt; 50 g butter for the pan; 5 g cocoa powder. Pudding layers: 700 ml oat milk; 90 g kOBE Monk Fruit Blend; 30 g cornstarch; 1 teaspoon vanilla; 200 ml cream; 15 g cocoa powder. To decorate: fresh fruit, chocolate or caramel sauce, cocoa powder

Sweets and drinksChilled DessertsEurope and North AmericaAbout 1 hour 30 minutes

A layered cocoa crepe pudding cake means cooking a stack of thin crepes and building them up with a layer of cocoa pudding between each one. It looks right when the cut face shows perfectly even layers, soft and cool without running. The hardest part is the pudding pot, since a moment without stirring leaves lumps or a scorched base.

The cornstarch has to be mixed with a little cool milk before it goes into the hot milk. The crepes have to be completely cool before the pudding goes on, because a warm crepe makes the pudding run.

This batch weighs about 1.9kg, at roughly 140 calories per 100g.

Nutrition (this recipe makes 5 servings)

140.2kcal

2.8gprotein

8.3gfat

1.8gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 5 servings. The cake cuts into 5 servings, each a slice with the layers standing. Chill it for 2 hours before cutting for clean layers.

Ingredients for the batch

Crepe layers: 200 g bread flour
2 eggs
500 ml oat milk
27 g kOBE Monk Fruit Blend
a small pinch of salt
50 g butter for the pan
5 g cocoa powder. Pudding layers: 700 ml oat milk
90 g kOBE Monk Fruit Blend
30 g cornstarch
1 teaspoon vanilla
200 ml cream
15 g cocoa powder. To decorate: fresh fruit, chocolate or caramel sauce, cocoa powder

Method

Mix 200g of bread flour with 27g of kOBE Monk Fruit Blend and a small pinch of salt, add 2 eggs, and stir until even.
Pour in 500ml of oat milk a little at a time, stirring as you go along with 5g of cocoa powder, until the batter is smooth and free of lumps.
Add some of the 50g of butter to a hot pan and, once it melts, pour in just enough batter, tilting the pan so it covers the surface evenly.
Cook for about 2 minutes per side until golden and cooked through, and repeat until the batter is used up. Stack the crepes and let them cool.
Bring 700ml of oat milk to a boil with 90g of kOBE Monk Fruit Blend and 1 teaspoon of vanilla. In another bowl, whisk 30g of cornstarch with a little cool milk.
As the milk starts to boil, pour it slowly into the cornstarch mixture, stirring constantly.
Return the mixture to the pot, cook over low heat and stir constantly until the pudding is thick and smooth, then finish with 200ml of cream and 15g of cocoa powder, stirred through.
Lay one crepe on a plate, spread a layer of pudding over it, and repeat until everything is used up.
Decorate with fresh fruit, chocolate or caramel sauce and a dusting of cocoa powder.

Tips

If the batter is too thick, loosen it with a splash of milk so the crepes can be spread thin.
Cook the crepes over medium heat so they neither scorch nor dry out at the edges.
Passing the batter through a sieve before cooking keeps the crepes free of small flecks of flour.
Press cling film onto the surface of the cooked pudding so no skin forms.
Build the layers once the pudding has cooled, since warm pudding lets the layers slide and the cake leans.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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