What you need
1½ cups flour
1 tablespoon caster sugar
11/3 cups milk
30g unsalted butter, melted
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup icing sugar, sifted
1 tablespoon marsala
1 teaspoon instant coffee dissolved in 2 teaspoons boiling water
1 cup cream
220g CADBURY Baking Milk Chocolate, melted and cooled slightly
150g CADBURY Baking Dark Chocolate, broken into pieces
Fresh berries, for decoration
1. COMBINE the sifted flour, sugar and salt in a bowl, make a well in the centre and whisk in the egg. Whisk in the milk and then the melted butter. Stand for 10 minutes.
2. HEAT a crepe pan (20 cm) and ladle in ¼ cup of crepe batter and swirl to spread batter. Return to heat, after 1 minute lift and flip crepe and cook for a further minute. Remove crepe and set aside. Continue with remaining batter until 12 crepes have been made.
3. BEAT the PHILLY and icing sugar until combined, then beat in the marsala and coffee. Add the cream and milk chocolate and beat until light and fluffy. Place a crepe on a serving plate and spread with some of the PHILLY mixture. Top with a crepe and repeat process to make 11 layers and finish with the remaining crepe on top.
4. COMBINE 100g of dark chocolate and the butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Add the remaining dark chocolate and stir to combine. Cool slightly. Pour over crepe cake and decorate with berries.
This is a lovely chocolaty dessert that may be made ahead. It will keep, well covered, in the refrigerator for at least a day.