Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, chocolate layered crepes cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chocolate layered Crepes Cake is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chocolate layered Crepes Cake is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have chocolate layered crepes cake using 16 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chocolate layered Crepes Cake:
- Get 3/4 cup cold unsalted butter, cut into pieces, plus melted for pan
- Get 1 1/2 cups all-purpose flour
- Make ready 1/3 cup sugar
- Take 1/2 teaspoon salt
- Prepare 2 1/2 cups milk kept at room temperature
- Take 6 large eggs at room temperature
- Take 1 tablespoon pure vanilla extract
- Make ready 1 cup chocolate chips
- Get Filling
- Make ready 2 sticks unsalted butter at room temperature
- Prepare 1 cup nutella
- Make ready Glaze
- Prepare 1 1/4 cups heavy cream
- Prepare 1 tablespoon light honey
- Prepare Pinch sea salt
- Prepare 1 cup bittersweet chocolate chips
Steps to make Chocolate layered Crepes Cake:
- In a medium heat-proof bowl add ¼ cup water and the butter. Microwave in 30 second increase temperature until the butter is melted. Stir in chocolate until completely melted. Let cool.
- Meanwhile, whisk sugar, salt, eggs, and vanilla in a large bowl.
- Gradually whisk in the flour until smooth. Whisk in one cup of the milk until smooth.
- Whisk in the rest of the milk. Whisk in the butter, water, chocolate mixture. Refrigerate at least 2 hours or up to overnight.
- When you’re ready to cook the crepe, lightly butter an 8-inch or 9-inch frying pan.Heat over medium heat until just starting to smoke. Remove pan from heat and pour 2-4 tablespoons batter into pan (depending on size of pan), swirling to cover bottom.
- Reduce heat to medium-low; return pan to heat.Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
- Slide crepe onto a plate. - Repeat process with remaining batter, coating pan with butter as needed. Crepe can be refrigerated, covered, up to 1 or 2 hours but need to be completely cool before you can assemble the cake.
- To make the filling, beat the butter for several minutes, until very fluffy. Add 1 cup Nutella and beat for another couple of minutes.Beat well.
- To assemble, place one crepe on your cake platter. Spread with about 3 tablespoons filling.
- Top with another crepe. Continue layering with hazelnut filling and crepe using about all 20-30 crepe and ending with a crepe on top.
- Refrigerate until firm, about 15 minutes. - Meanwhile, make the glaze. In the medium heat-proof bowl, melt cream, salt, honey and chocolate chips in 30 second.
- Let cool until still warm, but not hot. Spoon ½ cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely.
- Refrigerate until glaze is firm and set. Slice it while still firm, but serve at room temperature.
So that is going to wrap it up with this exceptional food chocolate layered crepes cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
