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This is . . . a cake
that sprang forth from
the recipe rubble with
a blinding ray of light
and a heavenly choir of
angels.”
Keep in mind that when a baker
offers you a slice of their latest
project, they might as well be offering you their fragile little heart.
That said, there is nothing us bakers love more than an enthusiastic
eater. Eat our cake happily, and
we’ll adore you forever. (Reject it,
and we might curse your name a
few times.) It’s for that reason that
we spend our best efforts on our
favorite people, in which case the
term “labor of love” applies most
literally. The enthusiastic eater
is the type of person for whom
you make a crepe cake. A 32-layer
crepe cake filled with layers of hazelnut cream and drenched in a
dark chocolate ganache glaze.
This is a recipe I unearthed
during my time working at Martha Stewart, a cake that sprang
forth from the recipe rubble with
a blinding ray of light and a heavenly choir of angels. It’s the kind
of recipe that looks daunting,
with more steps than you’d care
to count, but try not to think of it
that way. Let’s think of it as “more
fun time you can spend in the
kitchen” (that may be a stretch,
but I’m really trying to convince
you how much you need
to make this cake).
IF YOU BREAK IT DOWN, THESE ARE
THE BASIC STEPS YOU NEED TO TAKE:
1. M
ake 32 chocolate crepes. Do yourself a favor
and buy yourself one of these handheld crepe
makers. It’s cheap, it’ll speed up the process
tenfold, and it’ll create uniformly sized crepes,
which is very important when you’re stacking
32 of them on top of each other and expecting
them not to slide off in an avalanche.
BEST NEWS: You can make the crepes a couple of days
in advance.