Peanut Butter Chocolate Fudge “Crepe” Layer Cake

Is it a cake? Are they crepes? Is it a dessert?

No. No. YES!

Using gluten-free, grain-free almond flour tortillas, I slathered peanut butter and homemade dark chocolate fudge in between each layer and baked to perfection.

Easy. Peasy. Delicious.

 

C’mon! It’s peanut butter and chocolate!!!

 

(BTW, as a small aside, my favorite after-school snack as a kid was Jif peanut butter and chocolate frosting – yes, from the can – smothered in a flour tortilla, rolled, and warmed up in the microwave! OMG – YES! 🤤

Peanut Butter Chocolate Fudge “Crepe” Layer Cake 

1 pkg. almond flour tortillas (6 ct.) OR homemade almond flour tortillas*
12 oz. smooth peanut butter
12 oz. Dark Chocolate Fudge Sauce**

 

Preheat oven to 425 degrees.

 

Slather each tortilla with equal amounts of peanut butter and fudge and layer atop of one another (on top of parchment paper).

 

Transfer to a cake pan (on the parchment).

 

Bake for 5-10 minutes, until bubbly and brown.

 

Cool for a few minutes before slicing and serving!!!! YUM!

 

*Almond Flour Tortillas:
2 cups almond flour (finely ground blanched almonds)
1/4 cup psyllium husks
sea salt, to taste
1 cup water

 

In a small mixing bowl, whisk the almond flour, whole psyllium husks, and salt, breaking up any lumps in the almond flour.

 

Add the water to the bowl, stirring until combined. Let stand for 5 minutes to thicken and then shape the dough into a ball (firm and moist, but not wet).

 

Cut, or otherwise divide, the dough into 10-12 equal pieces. 

 

Shape each piece of dough into a ball.

 

Place one dough ball between two large pieces of wax paper or parchment paper. 

 

Using a rolling pin or tortilla press, roll or press into a 6-inch circle. Carefully peel off the top layer of paper.

 

Heat a medium skillet over medium-high heat until hot. (If it is not a seasoned cast iron skillet or other kind of nonstick pan, spritz with nonstick spray). 

 

Place tortilla, dough side down, into skillet and carefully peel off the second piece of paper.

 

Cook each tortilla for 1 – 2 minutes until it puffs slightly in areas and the bottom is browned in spots (when you lift the tortilla with a spatula). 

 

Flip the tortilla and cook the other side for 1 to 2 minutes longer until golden brown in spots.

 

Transfer the tortilla to a metal cooling rack and repeat with the remaining pieces of dough.

 

**Dark Chocolate Fudge Sauce:
1 cup unsweetened cocoa powder
3/4 cup water
2 cups brown sugar
3/4 cup corn syrup
1/4 cup bittersweet dark chocolate chunks
1/4 cup heavy whipping cream
pinch of sea salt

 

In a saucepan, combine cocoa powder and brown sugar and whisk to combine over medium heat. 

 

Add the water and stir until the cocoa and sugar are well combined.

 

Pour in the corn syrup and stir until dissolved.

 

Bring to a simmer, stirring frequently with a rubber spatula. 

 

As the ingredients foam, reduce the heat to medium-low and continue to stir until the foam recedes.

 

Add half the chopped chocolate and stir to melt.

 

Bring to a gentle boil, stirring constantly, being sure to scrape the bottom and sides with the pan with the spatula.

 

Cook for 4 to 5 minutes, or until chocolate sauce coats a spoon or spatula.

 

Remove from heat and add remaining chocolate, stirring until completely smooth. 

Add heavy cream and stir until completely incorporated.

 

Transfer to a jar or storage container to cool before refrigerating.