third eye awakening or chocolate croissant

HELLO FRIDAY AND Chocolate Croissants Cake

Hello my dear readers,

First of all, HAPPY FRIDAY and welcome to 5starcookies!

Are you ready for another magical recipe?

Of course you are and because of that our recipe is

rich, super chocolaty and slightly French.

The name is…

Chocolate Croissants Cake

Also I called this cake third eye awakening.

For the reason … well check the picture above. (not the below)

Chocolate Croissants Cake or Third Eye Awakening is the best recipe from 5starcookies

But, let’s start with the description.

DESCRIPTION

Most noteworthy this recipe is showstopper dessert.

It starts with the layer of roll cake followed by Nutella cheese filling.

After that comes sweet French addition – chocolate croissants. Say MMM…

Finally to complete this yummy recipe, the chocolate ganache covers everything, all layers.

Certainly, it is a chocolate lover’s dream.

So, let’s learn how to make the best of the best – Chocolate Croissants Cake.

The first step is shopping or getting all ingredients.

Check the list below.

Shopping List

eggs
sugar
flour
Nutella
cream cheese
heavy cream
chocolate (dark or semi-sweet)
croissants
cocoa
baking powder

ACTION TIME

How to make Chocolate Croissants Cake or Third Eye Awakening?

Our first step is to make roll cake.

You can use my favorite recipe Raspberry Roll Cake – Winter Joy

or Cinnamon Cheese Roulade – My September Life

Another option is just to follow the recipe below.

Roll Cake

Ingredients

6 large eggs (organic)

3/4 cup sugar

1 cup flour (AP)

1 TBSP cocoa

1 tsp baking powder

1/8 tsp salt

INSTRUCTIONS

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

Sift the flour, cocoa, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)

While cake is cooling, you are going to make Cheese filling.

Cheese Filling

-8 oz cheese, room temperature

-1 1/2 cup icing sugar

-1 1/3 cup heavy cream

-1 tsp vanilla extract

In a large bowl mix cheese and sugar.

Add 1 tsp vanilla.

In another bowl whip 1 1/3 cup whip cream.

Fold the whipped cream into cheese/sugar mixture.

Keep it in the fridge until ready for use.

WHEN YOUR CAKE IS COOLED…

Place the cheese filling by large spoonfuls all over cake.

Spread the cheese filling evenly.

Roll the cake into a log, wrap in foil and store in the freezer. (preferably overnight)

Nutella frosting from the best 5starcookies

NEXT DAY – MAKE NUTELLA FILLING

Nutella Filling

2 2/3 cups Nutella

2/3 cup heavy cream

1/2 tsp rum

Mix heavy cream for about 3 minutes on high speed.

Add 2 2/3 cups Nutella and mix until incorporated. (about 2 to 3 minutes)

Your last step is to add rum and mix for a second.

ASSEMBLE

Line 9×9 pan with aluminum foil. (don’t spray)

Take our roll cake from the freezer and cut into slices with a sharp knife. (1 inch or 2.5 cm)

Cover the bottom of the pan with slices of roll cake. (you will use half of the roll cake)

Add Nutella filling.

Your next step is to place 5 croissants.

Lightly press them into the Nutella filling.

Let it rest on the counter until you make chocolate ganache.

Cover Chocolate Croissants Cake with chocolate ganache

HOW TO MAKE CHOCOLATE GANACHE

2 cups chocolate chips

1 cup heavy cream

Place chocolate chips into a medium size bowl. Set aside.

Heat the cream until almost boiled.

Pour the hot cream over chocolate chips.

Wait for 1 minute and then whisk until smooth.

Pour hot mixture over 5 croissants.

Transfer into the fridge for a few hours or until chocolate ganache is set.

Cut into desired sizes.

Decorate with whip cream and shaved chocolate.

Enjoy and share.

cut into desired sizes the best chocolate cake

To print this recipe, please check below.

Also, don’t forget:

PRINT-MAKE-SHARE

How to make Chocolate Croissants Cake or Third Eye Awakening?

Name: How to make Chocolate Croissants Cake or Third Eye Awakening?
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: north america
Ingredients: 6 large eggs (organic); 3/4 cup sugar; 1 cup flour (AP); 1 TBSP cocoa; 1 tsp baking powder; 1/8 tsp salt

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

This recipe is showstopper dessert - 5 star cookies recipe
It starts with the layer of roll cake followed by Nutella cheese filling.
After that comes sweet French addition - chocolate croissants. Say MMM...
And to complete this yummy recipe, the chocolate ganache covers everything, all layers.
Didn't I say, it is a chocolate lover's dream.
So, let's learn how to make the best of the best - Chocolate Croissants Cake.

Ingredients

6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 TBSP cocoa
1 tsp baking powder
1/8 tsp salt

Instructions

Our first step is to make roll cake.
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cocoa, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
While cake is cooling, you are going to make Cheese filling.

Filling:
8 oz cheese, room temperature
1 1/2 cup icing sugar
1 1/3 cup heavy cream
1 tsp vanilla extract

In a large bowl mix cheese and sugar.
Add 1 tsp vanilla.
In another bowl whip 1 1/3 cup whip cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.

WHEN YOU CAKE IS COOLED...
Place the cheese filling by large spoonfuls all over cake.
Spread the cheese filling evenly.
Roll the cake into a log, wrap in foil and store in the freezer. (preferably overnight)

NEXT DAY - MAKE NUTELLA FILLING
Nutella Filling
2 2/3 cups Nutella
2/3 cup heavy cream
1/2 tsp rum
Mix heavy cream for about 3 minutes on high speed.
Add 2 2/3 cups Nutella and mix until incorporated. (about 2 to 3 minutes)
Your last step is to add rum and mix for a second.

ASSEMBLE

Line 9x9 pan with aluminum foil. (don't spray)
Take our roll cake from the freezer and cut into slices with a sharp knife. (1 inch or 2.5 cm)
Cover the bottom of the pan with slices of roll cake. (you will use half of the roll cake)

Add Nutella filling.
Your next step is to place 5 croissants.
Lightly press them into the Nutella filling.
Let it rest on the counter until you make chocolate ganache.

HOW TO MAKE CHOCOLATE GANACHE
2 cups chocolate chips
1 cup heavy cream

Place chocolate chips into a medium size bowl. Set aside.
Heat the cream until almost boiled.
Pour the hot cream over chocolate chips.
Wait for 1 minute and then whisk until smooth.
Pour hot mixture over 5 croissants.
Transfer into the fridge for a few hours or until chocolate ganache is set.
Cut into desired sizes.
Decorate with whip cream and shaved chocolate.
Enjoy and share.