Combine the eggs and flour in a medium bowl. Gradually add milk, while continually stirring, until well combined and mixture is smooth. Add sugar and vanilla and stir to combine. Set aside for 30 minutes to rest.
Heat a 15cm non-stick frying pan over medium heat. Brush with melted butter. Pour in enough batter to coat the base of the pan. Cook for 1 minute or until lightly golden and just set. Use a spatula to turn and cook for a further 30 seconds or until golden. Transfer to a plate. Repeat with remaining batter, reheating and greasing pan between batches.
To make filling, place chocolate, cream and coffee in a heatproof bowl over a saucepan of simmering water. Use a metal spoon to stir for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat; cover with plastic wrap. Place in the fridge, stirring occasionally, for 30 minutes or until mixture cools and thickens.
Line a 20cm springform pan with plastic wrap. Place a crêpe in the pan. Spread with a little filling. Continue layering with crêpes and filling, finishing with a crêpe. Cover with plastic wrap and place in the fridge for 3 hours or until chilled and set.
To make the mocha sauce, combine the chocolate, cream, coffee, liqueur and sugar in a heatproof bowl over a saucepan of simmering water. Stir for 5 minutes or until sauce is smooth.
Turn the cake onto a clean surface. Use a sharp knife to cut into wedges. Place on serving plates and drizzle with hot sauce.
So really rather simple but double yum to look at and eat I think, best Le.
Sourced here, Photography: Steve Brown Styling: Jane Hann Published in Notebook: MagazineIssue: May 2010