No-Bake Crepe and Chocolate Conejos Cake

Conejos
You will love this delicious No-Bake Crepe and Chocolate Conejos Cake recipe. Set aside the dark chocolate and use milk chocolate; its rich and sweet flavor will make this dessert delightful. The Conejos® chocolates are a classic in Mexican chocolatería. For this No-Bake Crepe and Chocolate Conejos Cake, you will take only an hour to prepare it, and it will be perfect for your next event. It also requires only 7 ingredients, and the best part is that it’s a no-bake dessert.
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Ingredients
12
Servings
  • 2 cups cow's milk, for the crepes
  • 1 cup flour, for the crepes
  • 1/4 cups butter, melted, for the crepes
  • 2 eggs, for the crepes
  • 2 packages low-fat cream cheese, at room temperature
  • 1 1/2 cups Turin® milk chocolate, melted
  • 9 Conejos®
  • Conejos®, for decoration
Preparation
1h
0 mins
Low
  • Blend the milk with the flour, butter, and egg until you have a smooth mixture.
  • In a non-stick skillet, pour a little of the previous mixture and spread it to form the crepe. Cook on both sides for 3 minutes and remove. Repeat until you finish the mixture and have several crepes. Set aside.
  • For the frosting, in a bowl soften the cream cheese and mix with Turín® milk chocolate until combined.
  • In a 20 cm diameter cake ring or mold, place one crepe and spread a little chocolate frosting on it, repeating until you finish with the crepes. Refrigerate for 30 minutes.
  • Unmold the cake and cover with the remaining frosting, smoothing it well with a spatula, and set aside.
  • Melt 4 pieces of Conejos® in the microwave in 30-second intervals. Cover the surface of the cake and let it dry for a moment. Grate 5 pieces of Conejos® and cover the edges of the cake. Decorate with whole chocolates by sticking them to the surface of the cake.
  • Refrigerate the cake for an additional 10 minutes to dry completely and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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