Mocha Crepe Cake - cooking recipe

Ingredients

1 tbsp instant decaf coffee granules
1/4 cup brown sugar
1/3 cup hot chocolate mix
16 oz reduced-fat ricotta cheese
1 1/2 cups cream
8 None crepes, thawed if frozen
1/2 lb strawberries, halved or quartered, if large
1 tbsp finely grated dark chocolate

Preparation

For the mocha filling, combine instant coffee, sugar and 2 tbsp hot chocolate mix in a medium heatproof bowl. Add 2 tbsp boiling water and stir to dissolve. Cool, then add ricotta and half the cream. Using an electric mixer, beat until smooth.
To assemble, place 1 crepe on a serving plate and spread with a heaping 1/2 cup of the filling. Repeat with the remaining crepes and filling, finishing with a crepe.
For the topping, beat remaining cream with remaining hot chocolate mix until soft peaks form. Spread on top of crepe cake and top with strawberries and chocolate to serve.