Darkest Chocolate Crepe Cake

The ornamental nuts are dipped in caramelized sugar and hung upside down in the shape of a bat, allowing the sugar to flow and solidify into the tastiest candy on the block.

Darkest Chocolate Crepe Cake

Ingredients

  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
  • 8 ounces semisweet chocolate, finely chopped
  • 1 1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk, room temperature
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • Hazelnut Filling
  • Chocolate Glaze for Darkest Chocolate Crepe Cake
  • 1/4 cup coarsely chopped hazelnuts, toasted
  • Candied Hazelnuts for Darkest Chocolate Crepe Cake

Instruction

  1. In a small saucepan over medium-high heat, bring 1/4 cup water to a rolling boil. 1 piece at a time, whisk to mix after each addition of butter. Remove the pan from the heat and whisk in the chocolate until it is fully melted. Remove from the equation.
  2. In a medium mixing basin, combine flour, sugar, and salt. In a separate medium dish, whisk together the milk, eggs, and vanilla extract. Gradually whisk the milk mixture into the flour mixture until smooth. Whisk in the chocolate-butter mixture until smooth. Pour into an airtight container through a fine sieve; eliminate lumps. Refrigerate for at least 2 hours or up to 24 hours before serving.
  3. Using melted butter, lightly grease an 8-inch crepe pan or nonstick skillet. Heat over medium heat, stirring occasionally, until the mixture begins to smoke. Remove the pan from the heat and pour approximately 2 tablespoons batter into it, swirling it around to cover the bottom. Reduce the heat to medium-low and re-heat the pan. Cook for 30 seconds each side, turning once, until the sides are golden and the center is dry.
  4. Place the crepe on a platter. Repeat with the remaining batter, buttering the pan as required. Crepes can be refrigerated for up to 1 day if covered.
  5. Set a wire rack over a rimmed baking sheet and place a crepe on it. Spread 3 tablespoons hazelnut filling on top. Add another crepe on top. Using roughly 32 crepes, continue layering with hazelnut filling and crepes, finishing with a crepe on top. Refrigerate for 15 minutes or until hard.
  6. Pour 1/2 cup glaze over the cake and spread it out to the edges. Cover the sides of the cake fully with the leftover glaze. Refrigerate for 20 minutes or until glaze is stiff and set. The cake can be stored in the refrigerator for up to three days. Serve with roasted and candied hazelnuts as a garnish.

Source: Martha Stewart

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