Chocolate Crepe Cake

Categories: Cakes, Chocolate, To Try

Ingredients

• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1/4 cup King Arthur All-Purpose Cocoa
• 4 large eggs, room temperature
• 1 1/2 cups milk
• 1/2 cup unsalted butter, melted
• 2 cups Pastry Cream
• 3/4 cup Nutella

Directions

1. To make the crepes, whisk the flour, salt, and coca together well. Make sure the mixture has no lumps.

2. Whisk the eggs, milk, and butter in to the dry ingredients until very smooth. Let sit 1/2 hour at room temperature.

3. Cook crepes as usual. You will need 18 to 20 for the cake. Add more milk if batter is too thick.

4. Cool the while you make the pastry cream. Make sure the pastry cream before you assemble cake.

5. To make hazelnut pastry cream: Warm the chocolate hazelnut spread in the microwave for 20 seconds, or until it is soft and almost pourable. Whisk the warm spread into the pastry cream, and continue to whisk until it is lump free.

6. 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.

7. 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.

Email to a friend | Print this recipe | Back