Method

1. In a large bowl, mix milk, flour, cocoa powder, egg, sugar, salt and butter then strain the mixture.
2. Prepare crepes with a non-stick pan.
3. For the chocolate cream, boil Arla Whip & Cook and pour it into a bowl of couverture and compound chocolate. Stir until smooth.
4. Add in the whipped Arla Whip & Cook and fold it together gently. Keep it in the fridge to chill.
5. For the ganache, boil Lurpak unsalted butter, full cream milk and Arla Whip & Cook then pour it into a bowl of chocolate couverture and compound chocolate.

Cake Assembly

1. Place one crepe on a cake board. Spread about 2 tbsp of the chocolate cream in an even layer over the crepes and repeat the process for the next few layers.

2. Spread chocolate ganache alternately after 3 layers on the crepe for a firmer texture.

3. Top the final layer with chocolate ganache. Freeze the cake before cutting.

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