This is a definite must try for chocolate lovers! The crepe layers are infused with premium chocolate powder to give it a nice taste and contrast colour. The chocolate pastry cream topped with a layer of chocolate ganache, making it the ultimate chocolate crepe cake you will ever want to try.
This is an easy yet so tasty dessert for every chocolate lover!
PREP: 35 mins
YIELD: one 8″ round cake
Chocolate Crepe Batter
1 3/4 cups (210g) All-Purpose Flour
1 1/2 cups (340g) milk, at room temperature
8 tablespoons (113g) unsalted butter, melted
1/2 teaspoon salt
4 large eggs, at room temperature
1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
Pastry Cream Filling
2 cups (510g) homemade Pastry Cream
3/4 cup (234g) chocolate hazelnut spread, such as Nutella
For the crepes
1. In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps be sure to break them up or sift them out. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter through a strainer into a clean bowl, cover and set aside for 30 minutes.
2. Preheat your crepe pan according to the manufacturer’s instructions. Cook one or two crepes to test and adjust the dough with milk if it’s too thick. Cook the rest of the crepe, you’ll need about 18 to 20 for the cake.
3. Cool the crepes while you prepare the homemade Pastry Cream. You will need about 2 cups of cooled pastry cream.
To make hazelnut pastry cream: Warm the chocolate hazelnut cream in the microwave for 20 seconds or until it’s soft and almost pourable. Whip the warm mixture into the pastry cream and keep whisking until no lumps are left.
To αѕѕemble the cake:
Stack 3 crepes on a serving plate and spread with 2 tablespoons of hazelnut pastry cream. Continue to layer a single crepe and 2 tablespoons of filling until you are nearly out of crepes. For stability, occasionally layer two or three crepes instead of one single crepe.
End with a layer of 3 crepes. Wrap the cake well in plastic wrap, using a little pressure to keep the cake pressed down. Chill for at least 60 minutes, or up to overnight. Slice in wedges to serve.
Place 3 crepes on a plate and spread 2 tablespoons of hazelnut cake. Continue to layer a single crepe and 2 spoons of filling until you are almost finished. For stabilization, sometimes layer two or three layers of crepe instead of a single crepe. Finish the cake with a layer of 3 crepe. Wrap the cake in plastic wrap, using a little pressure to keep the cake pressed down.
Refrigerate for at least 60 minutes or maximum overnight.
Cut to taste.