An impressive and simply delicious cake, made with layers of crepes filled with Hazelnut cream and drenched in a dark chocolate ganache glaze.
For the crepes:
170g unsalted butter, melted
2 1/2 cups milk, room temperature
6 large eggs, room temperature
1 pinch salt
For the Hazelnut Ganache:
560g (2 1/3 cups) heavy (whipping) cream
3 Tbsp, cocoa powder, unsweetened
400g Nutella at room temperature, divided
zest of 1 orange (optional
MAKE THE CREPES
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly buttered frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove to a cutting board lined with parchment paper.
MAKE THE CHOCOLATE GANACHE
3. Using an electric mixer, chill the mixing bowl and whisk attachment for 10-15 minutes. Pour the cream into the chilled bowl. Sift the cocoa powder into the bowl. Beat the cream on medium-high speed until soft peaks form, about 4 minutes.
4. Prepare a 23 cm (9-inch) pan with the ability to remove the bottom. Line the bottom waxed paper. Place a crepe over the baking sheet. Spread 2 tablespoons of chocolate ganache evenly on the crepe. Top with another crepe. Continue to layer the chocolate ganache and crepes until all crepes are used up. Refrigerate until firm, about 30 minutes to 1 hour.
5. Remove from the pan. Drizzle with the remaining chocolate glaze on top of the cake and let it dripped to the sides. Spread glaze around the sides of the cake and make sure all crepes are covered completely. Refrigerate until glaze is firm, about 30 minutes. Garnish with berry fruits.
“Anybody who believes that the way to a man's heart is through his stomach flunked geography.” ― Robert Byrne