If almond is not your thing, simply substitute the Amaretto for your favourite liqueur and substitute or leave out the almond extract.
Chocolate Amaretto Crepe Cake
Makes one 9-inch cake
For the crepes:
1/2 cup icing sugar (confectioners sugar)
3 tbsp Amaretto liqueur
The quantity of filling given here is more than what I used, but I think it needed a little bit more, so your cream layers would look more generous than you can see in my photo.
Whip cream in a stand mixer with the whisk attachment or using a hand mixer on medium-high speed. As the cream starts to thicken, add the sifted icing sugar. Once the sugar has been incorporated, add the sifted cocoa and beat until smooth. Fold in the Amaretto and then taste. If you think it could have a bit more almond, add the extract. The mixture should be fairly stiff. Set aside and make the ganache.
140g dark chocolate
1/2 cup heavy cream
1 tbsp Amaretto liqueur
Roughly chop the chocolate and place in a medium sized mixing bowl. Heat the cream over medium heat in a small saucepan until it’s just about to boil and little bubbles start coming to the surface. Immediately pour the cream over the chocolate and stir gently until the chocolate has all melted and the mixture is smooth and glossy. Stir in the Amaretto. Give it a little taste and add a tiny bit more Amaretto if you think it needs it. Now, get straight to constructing the cake.
To make up the Crepe Cake:
Put a crepe in the centre of your serving plate. Using a pastry brush, lightly coat the crepe with the warm chocolate ganache. If the ganache begins to harden, reheat gently in the microwave for 15 seconds or over a double boiler.