Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chocolate layered crepes cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chocolate layered Crepes Cake is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Chocolate layered Crepes Cake is something that I’ve loved my entire life.
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 can achieve that.
The ingredients needed to make Chocolate layered Crepes Cake:
- Make ready 3/4 cup cold unsalted butter, cut into pieces, plus melted for pan
- Take 1 1/2 cups all-purpose flour
- Prepare 1/3 cup sugar
- Make ready 1/2 teaspoon salt
- Take 2 1/2 cups milk kept at room temperature
- Get 6 large eggs at room temperature
- Prepare 1 tablespoon pure vanilla extract
- Prepare 1 cup chocolate chips
- Make ready Filling
- Prepare 2 sticks unsalted butter at room temperature
- Get 1 cup nutella
- Get Glaze
- Make ready 1 1/4 cups heavy cream
- Prepare 1 tablespoon light honey
- Get Pinch sea salt
- Get 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’s going to wrap it up with this special food chocolate layered crepes cake recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
