Recipe of Speedy Chocolate layered Crepes Cake
Chocolate layered Crepes Cake Recipe
Hi, I'm Thelma. Today, I will show you a way to make chocolate layered crepes cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Chocolate layered Crepes Cake Recipe
Chocolate layered Crepes Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look fantastic. Chocolate layered Crepes Cake is something that I have loved my entire life.
Chocolate layered Crepes Cake is one of the most well liked of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. Chocolate layered Crepes Cake is something which I have loved my whole life. They're nice and they look wonderful.
To begin with this recipe, we must first 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:
- Prepare 3/4 cup of cold unsalted butter, cut into pieces, plus melted for pan.
- Prepare 1 1/2 cups of all-purpose flour.
- Take 1/3 cup of sugar.
- Make ready 1/2 teaspoon of salt.
- Take 2 1/2 cups of milk kept at room temperature.
- Prepare 6 of large eggs at room temperature.
- Make ready 1 tablespoon of pure vanilla extract.
- Prepare 1 cup of chocolate chips.
- Prepare of Filling.
- Prepare 2 sticks of unsalted butter at room temperature.
- Make ready 1 cup of nutella.
- Make ready of Glaze.
- Take 1 1/4 cups of heavy cream.
- Take 1 tablespoon of light honey.
- Take Pinch of sea salt.
- Prepare 1 cup of 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..
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