Name: Decadent Chocolate Hazelnut Crepe Cake Recipe
Prep time: 45 min
Cook time: 1 h
Total time: PT-492115H41M45S
Yield: 12
Cuisine: French
Ingredients: 2 cups all-purpose flour; 3 cups milk; 4 large eggs; 2 tbsp unsalted butter, melted; 2 tbsp granulated sugar; 1/4 tsp salt; 2 cups heavy cream; 2 cups chocolate hazelnut spread (e.g., Nutella); 1/2 cup finely chopped toasted hazelnuts; 1 cup heavy cream; 1 1/2 cups dark chocolate, chopped; 1/4 cup chopped toasted hazelnuts for topping

Description

A rich and indulgent layered crepe cake with chocolate hazelnut filling and ganache.

Ingredients

Scale

2 cups all-purpose flour
3 cups milk
4 large eggs
2 tbsp unsalted butter, melted
2 tbsp granulated sugar
1/4 tsp salt
2 cups heavy cream
2 cups chocolate hazelnut spread (e.g., Nutella)
1/2 cup finely chopped toasted hazelnuts
1 cup heavy cream
1 1/2 cups dark chocolate, chopped
1/4 cup chopped toasted hazelnuts for topping

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Instructions

Make the Crepes:
In a large bowl, whisk together flour, sugar, and salt. In another bowl, whisk milk, eggs, and melted butter. Gradually add the wet mixture into the dry ingredients, whisking until smooth. Let the batter rest for at least 30 minutes in the refrigerator. Heat a non-stick skillet over medium heat. Lightly coat with butter. Pour about 1/4 cup of batter into the skillet, swirling to cover the surface. Cook until edges lift and underneath is golden brown, about 1-2 minutes per side. Repeat with the remaining batter, stacking crepes with parchment paper in between.
Prepare the Chocolate Hazelnut Filling:
In a large bowl, whip heavy cream to stiff peaks. Gently fold in the chocolate hazelnut spread and chopped hazelnuts until well combined.
Assemble the Crepe Cake:
Place one crepe on a serving plate. Spread a thin layer of chocolate hazelnut filling over the crepe. Top with another crepe and repeat the process until all crepes are used, ending with a crepe on top. Refrigerate for at least 1 hour to set.
Make the Chocolate Ganache:
Heat the cream in a saucepan until it begins to simmer. Pour over the chopped chocolate in a bowl. Let sit for a minute, then stir until smooth. Let the ganache cool slightly before pouring over the crepe cake. Sprinkle with chopped hazelnuts and allow the ganache to set.

Notes

Ensure the crepe batter is smooth and lump-free for the best texture.
Allow the crepe batter to rest; it helps in getting tender crepes.
Customize the filling by adding coffee for a mocha flavor.
For smoother ganache, ensure the chocolate is finely chopped before adding hot cream.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice