Chocolate Crepe Cake

Ingredients

• Ingredients:
• For the cake:
• 1 ½ cups all purpose flour
• 6 tbsp unsalted butter, diced
• 6 eggs
• 3 cups whole milk
• One pinch salt
• For the chocolate ganache:
• 2 cups heavy cream
• 10 oz dark chocolate, finely chopped
• To serve:
• Chopped hazelnuts

Instructions

1. Instructions:
2. Plop the butter cubes into a small saucepan and heat over moderate-low flame until it melts.
3. Cook, stirring at times, until it browns slightly and remove from heat.
4. Pour milk into another saucepan and cook until small bubbles pop up; remove from heat and allow to cool slightly.
5. Crack the eggs into a bowl and beat slightly along with sugar until well combined; season with salt.
6. Fold in flour at slow speed until fully incorporated into a smooth batter and pour in melted butter.
7. Add the warm milk into it as well and stir to mix well; don’t overmix.
8. Cover the bowl with a cling film and refrigerate to chill.
9. Heat a large skillet over moderate flame and add a small blob of butter.
10. Melt the butter and spread it on the surface of pan to grease.
11. Pour 1/3 cup batter into the pan and tilt the pan slightly to spread the batter evenly to its edges.
12. Cook for 2-3 minutes or until the edges gets a hint of brown tone and turn over to cook the other side for another minute.
13. Slide the crepe onto a plate and make the rest of them until all the batter is used up.
14. Keep them aside to cool completely.
15. While the crepes cool, pour heavy cream into a clean saucepan and bring to a simmer over medium heat.
16. Toss the chopped chocolate in a medium bowl and pour the warm cream over it.
17. Let the mixture stand for a minute and whisk thoroughly until they turn smooth and creamy.
18. Refrigerate the ganache for 2 hours and whisk again with a stand mixer at medium speed until they form soft peaks.
19. To assemble, place a crepe on a platter and spread a thin layer of ganache on top.
20. Place another crepe on top and coat it with ganache as well.
21. Repeat the process until all the crepes are stacked up and drizzle the remaining ganache on top.
22. Spread it evenly on the top and sides of the cake, using a spatula and pop into the refrigerator.
23. Scatter chopped hazelnuts generously on top to decorate and chill the cake for a couple of hours to allow the ganache to set.
24. Slice and serve!
25. Image credit: https://www.flickr.com/photos/neilconway/9476210730/