This is a cake made with layers and layers of crepes sandwiched together with a nutella cream. On top is a chocolate glaze that is thick and lushes and simply divine.
This cake is light and creamy and every thing you want a chocolate cake to be.
After you have made the crepes, the rest of the recipe is super easy. It is a cake you can make the day before, so it's great if you are having a party, as you can make it in advance.
Now for the crepes, below is the recipe I used when I first started making crepes. I double this recipe, I even triple this recipe when needed. I have made it with full cream milk, skim milk or a combination of milk and mineral water, all depends on what I have in the refrigerator on the day I'm making crepes. The consistency needs to be like pouring cream. If you fry the crepes and you get a lot of holes in it, you need more flour, if it spreads to slow, it needs more liquid. This is something that comes with practice, but after you have made a crepes a few times, you'll get it.
Mineral water, adds extra lightness to crepes, I use it if I have it at home.
You will make more crepes than you need, but just use leftover crepes for breakfast or as a snack filled with jam, nutella or freshly squeezed lemon juice and caster sugar.
The crepe pan needs to be hot, quite often the first one is just a tester. I fry them over a medium heat, I don't like burnt crepes.
For an extensive look at how I make crepes and more tips, click here, it will lead you to my crepe page.
If you don't use up all the chocolate glaze, any leftovers is delicious on ice cream, so much better than store bought toppings.
I make the cake in a springform tin, just smaller than the crepes, if you don't have a springform tin, don't fret, you can just make it directly on a plate, it still looks fabulous and the flavours are obviously the same.
This is delicious, looks amazing, tastes amazing and is something you need to try.
320g plain flour
4 eggs, lightly beaten
Pinch of salt
750ml full cream milk
250ml mineral water
Canola cooking spray
600ml thickened cream
1 cup Nutella
300ml double thick cream
1 tablespoon light corn syrup or liquid glucose
¼ teaspoon instant coffee granules
225g bittersweet dark chocolate, finely chopped
1 cup sugar
Strawberries, to decorate
Make the crepes: In a bowl whisk the eggs and the salt, then, alternating, slowly add the flour, milk and water. Whisk well until there are no more lumps of flour. Let the mixture sit for 30 minutes.
Heat a crepe pan, spray or brush with oil, using a ladle pour batter into the top side of the pan, swirl quickly around pan to just cover the base of the pan.
When the bottom side has browned and has loosened from pan, flip the crepe over and let brown. Stack crepes on a plate. Repeat with remaining batter. Allow to cool completely.
Chocolate Glaze: In a small saucepan over medium high heat, bring cream, corn syrup, and salt to a boil. Remove from heat. Add chocolate and coffee. Stir until all chocolate is melted and the glaze is glossy. Let cool completely, it thickens while cooling.
Candied Hazelnut: Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a counter top; set a baking sheet on the floor next to the edge, directly under the board.
In a heavy saucepan, cook sugar and ¼ cup water over medium heat, stirring occasionally until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil. With a wet pastry brush, brush the sides of the sugar mixture to prevent crystals from forming. Let it boil until syrup turns light amber, about 5 minutes; remove from heat. Let it stand until slightly cooled, 6 to 8 minutes.
Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board. Let caramel drip over edge onto prepared sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 8cm. Carefully remove skewers.
To assemble: Place 1 crepe on a serving plate or in a baking paper lined springform tin. Spread with 1/3-1/2 cup cream mixture (depends on size of crepes, may even be more). Top with another crepe. Repeat layers, using remaining crepes and cream mixture, finishing with a crepe. Cover; chill for at least 4 hours.
Drizzle ½ of the thickened chocolate glaze on top of the cake and let it drip to the sides. Spread remaining glaze around the sides of the cake and make sure all crepes are covered completely. Decorate with strawberries. Refrigerate until glaze is firm, about 30 minutes.
Garnish with Candied Hazelnuts.
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