A chocolate crepe cake alternating with layers of filling, with the advantage over other cakes that you can create different variations, taste them and decide which is the best.

He had decided to do something very simple and chocolaty, since it had been scheduled for a long time, especially for winter. And even a little more elegant.

Para las crepes:

• 3 huevos
• 125 g de harina,
• 2,5 dl de
• mantequilla tardía
• sal
• pimienta

Para el relleno:

• 200 g de chocolate negro,
• 100 g de nata fresca

Para decorar:

• 1 clara de huevo
• 70 g de azúcar

For the crepes:

• 3 eggs
• 125 g of flour,
• 2.5 dl of
  -late butter
• Salt
• Pepper

For the filling:

• 200 g of dark chocolate,
• 100 g of fresh cream

To decorate:

• 1 egg white
• 70g sugar

• En un bol batir los huevos con una pizca de sal y pimienta, añadir la harina y, poco a poco y siempre mezclando con un batidor, la leche, tapar
  el bol y dejar reposar la masa durante media hora.
• Pasado este tiempo, calentar una sartén antiadherente con un diámetro de unos 12 cm, engrasarla con mantequilla, verter un cucharón de rebozado fuera del fuego e inclinando la sartén, dejar que se deslice por el fondo.
• Vuelve a ponerlo al fuego y cocina la crepa por ambos lados.
• Procede de esta manera hasta obtener 12 crepes.
• Derretir el chocolate picado al baño María con la nata, luego extender un velo de la nata obtenida en cada crepe y colocar uno encima del otro para formar una torta.
• Terminamos el bizcocho con una crepe no untada con nata y decoramos con una ramita de merengue que habéis obtenido batiendo la clara de huevo con azúcar hasta obtener picos rígidos.
• Coloca la tarta de crepes en el horno a 220° durante unos minutos, luego sirve.

• In a bowl beat the eggs with a pinch of salt and pepper, add the flour and, little by little and always mixing with a whisk, the milk, cover the bowl and let the dough rest for half an hour.
• After this time, heat a non-stick pan with a diameter of about 12 cm, grease it with butter, pour a ladle of batter off the heat and tilting the pan, let it slide along the bottom.
• Put it back on the fire and cook the crepe on both sides. Proceed in this way until you get 12 crepes.
• Melt the chopped chocolate in a double boiler with the cream, then spread a veil of the cream obtained on each crepe and place one on top of the other to form a cake.
• We finish the cake with a crepe not spread with cream and decorate with a sprig of meringue that you have obtained by beating the egg white with sugar until obtaining stiff peaks.
• Place the crepe cake in the oven at 220 ° for a few minutes, then serve.