Chocolate crêpe cake with Nutella cream
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- Phillippa Cheifitz
- 6
- Easy
- 30 minutes, plus 1 hour’s chilling time
- 20 minutes
- Woolworths Diemersfontein Chocolate Shiraz 2015
Ingredients
- 1 cup full-cream milk
- 50 g 70% dark chocolate
- 25 g butter
- 3 free-range eggs
- 50 g sugar
- 120 g cake flour
- 2 T cocoa, plus extra for dusting
- Salt a pinch
- Butter, for greasing
- Icing sugar, for dusting
- For the filling:
- ½ cup cream
- 1 x 350 g jar Nutella
- 1 T frangelico liqueur
Cooking Instructions
To make the crêpes:
In a small saucepan, heat the milk, chocolate and butter until smooth and melted. Whisk the eggs with the sugar, sift over the flour, cocoa and salt, then beat together.
Beat the egg mixture into the chocolate-and-milk mixture. Strain and chill for 1 hour. If the mixture seems too thick, thin down with cold water to the consistency of pouring cream.
Use a non-stick pan – about 20 cm in diameter – to make the crêpes. Rub the pan lightly with butter. Over a fairly high heat, ladle in 2 T batter at a time. Once set, turn and cook for a few seconds. Turn out onto baking paper and separate with small squares of baking paper to make them easy to handle.
To make the filling, whip the cream and fold into the Nutella. Add the liqueur.
To assemble, place a crêpe on a serving plate, spread with the filling, then top with another crêpe. Repeat, ending with a crêpe. Chill for a few hours to make it easier to slice. Sift over a mix of cocoa and icing sugar before serving.
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