Chocolate Crepe Cake with Salted Chocolate Orange Sauce Recipe

Mix milk flour cocoa powder confectioners' sugar eggs vanilla and Diamond Crystal® Kosher Salt in a large mixing bowl until smooth and well blended.

Melt about 1/3 teaspoon of the butter in a small skillet over medium high heat. Add about 1/4 cup of the batter to the skillet; tilt pan with a circular motion to evenly distribute batter. Cook until bubbles appear and the surface looks dull. Turn the crepe and cook on the other side approximately 1 minute. Place crepe on a plate. Repeat for the remaining crepes separating them with a layer of waxed paper to prevent them from sticking to each other. Batter is enough to make about 16 crepes.

For Chocolate Orange Sauce place the cream into a medium pan and heat until very warm. Remove pan from heat. Add chocolate and stir until combined and silky. Add orange juice concentrate vanilla sugar and Diamond Crystal® Kosher Salt; stir until thoroughly mixed.

Whip 2 cups whipping cream in a bowl until stiff.

To assemble the cake place a crepe on a serving plate. Spread a thin layer of whipped cream onto crepe; top with another crepe. Continue layering whipped cream and crepes ending with an unfrosted crepe. Refrigerate for 30 minutes to firm up the cake before serving.

To serve spoon about 4 tablespoons of sauce on a dessert plate in a small circle. Slice cake into wedges. Place a wedge of cake on top of the chocolate orange sauce.

Optional garnishes: Peeled orange sections mint sprigs or shaved chocolate.