Chocolate Orange Crepe Torte

For the crepes, whisk the flour and sugar in a bowl and whisk in the milk, eggs and oil. Right before making the crepes, whisk in the soda water (the batter will be thin). This is enough for at least 8 crepes that are about 9-inches (23 cm) across.

Heat a crepe pan or non-stick skillet on medium heat and grease lightly. Ladle a little batter onto the centre of the pan swirling it so that the batter covers the pan in an even layer in a circle. Return the pan to the heat and cook it until the top surface of the batter appears dry (matte). You may find that you have to fiddle with the temperature and the amount of batter to find “just right”. Gently lift and flip the crepe over, cooking it just 30 seconds more. Remove this to a parchment-lined baking tray and continue with the remaining batter, greasing the pan lightly after each crepe. After the crepes have cooled, they can be stacked on top of each other and wrapped in plastic wrap. If using the crepes on the same day, leave them at room temperature and if making them ahead, freeze them and thaw on the counter when needed.

To make the cremeux, heat the cream with the orange zest in a small saucepan over medium heat until it just begins to show signs of simmering. Pour the hot cream over the white chocolate in a bowl, let sit a few seconds and stir gently until the mixture is smooth. Whisk in the Greek yoghurt and chill for at least 2 hours until set – the cremeux will be of a spreadable consistency.

To make the ganache, heat the cream with the orange zest in a small saucepan over medium heat until it just begins to show signs of simmering. Pour the hot cream of the semisweet chocolate in a bowl, let sit a few seconds and stir gently until the mixture is smooth. Set aside to cool to room temperature, if still too fluid when you are ready to assemble, you can chill the ganache for 30-40 minutes to set it to a spreadable consistency.

To assemble the crepe torte, trim the crepes so that they are tidy circles about 8-inches (20 cm) across (you can use a tart ring or an inverted bowl to trace and trim.

Place a crepe on a plate and spread a generous layer of cremeux over the crepe extending almost to the edges. Top this with a crepe and now gently spread a layer of ganache evenly over this crepe. Repeat this process, alternating between cremeux and ganache, so that you finish with a layer of ganache on top of the crepe torte. Chill the torte for at least an hour before serving and arrange 2-3 candied orange slices on top of the torte before serving.