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Choc-hazelnut crepe cake
Choc-hazelnut crepe cake
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Prep Time:
35 minutes
Cook Time:
Total Time:
35 minutes
Indulgent cake made with store-bought pancakes layered with chocolate hazelnut spread and topped with decadent ganache.
Ingredients:
  • 2 x 180g blocks dark chocolate, chopped
  • 166.65 gm thickened cream
  • 3 x 400g packets (24 crepes) frozen French-style crepes, thawed
  • 750.00 ml chocolate hazelnut spread
  • Chopped dry-roasted hazelnuts, to decorate
  • Whipped or double cream, to serve
Instructions:
  • In a microwave-safe bowl, combine the chocolate and cream. Microwave on MEDIUM-HIGH (75%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon until smooth. Chill the ganache for 15 minutes until thick and spreadable.
  • Next, layer the crepes on a serving plate, spreading each one generously with a heaped tablespoon of the spread, and finishing off with a final crepe on top.
  • Cover the cake with a luxurious layer of ganache, then generously sprinkle with hazelnuts for added crunch and flavor. Accompany with a side of creamy whipped cream for a decadent finish.

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